On a work surface, sprinkle half of the maple sugar. Roll out the dough on the sugar (the same way you would use flour) into a 20 x 10-inch (50 x 25 cm) rectangle. Spread the remaining sugar over the dough. Sprinkle with the pecans, lightly pressing them down. Fold the two shorter sides of the dough inward, 1 inch (2.5 cm) at a time, then close one side on top of the other. Place on a baking sheet and freeze for 40 minutes or until the dough is semi-frozen.
With the rack in the middle position, preheat the oven to 375°F (190°C).
Cut the pastry into slices ¼ inch (½ cm) thick and place on the baking sheets. Bake one sheet at a time for 18 minutes or until the cookies are golden and crispy. Let cool completely.
Store in an airtight container.
If the puff pastry comes in two pieces, simply stick them together with a little water before rolling out.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.