Pets de soeurs - Testing

1 - I kind of made this up but I think it's actually a thing already. It's just using leftover pie dough which I've been trying to figure out for years.

2 - I made it again and it browned very well. But I was kind of non-plussed. Argh. I may have to leave the swirls even more open to allow for more puffing. I really want more pie crust flavor, and this was more dough-y than I would like. Bears studying actual pets de soeurs recipes.

3 - Had a bit of savory pie dough left over and tried this again. When I put the dough in the pan I left quite a gap in each turn of the dough and it swelled nicely and was wonderfully crispy. And I want to try to make the gap a bit wider. Oh, I also sprinkled more brown sugar over top, which mostly fell in the gaps, but it also means I can add a bit more sugar.

1 cup (150g) flour

¼ tsp salt

1 Tbsp sugar

½ cup (4oz/114gr) cold butter, cut into small pieces (1/8")

1 egg yolk

1⁄2 tsp vanilla

1 Tbsp + cold water

Brown sugar

1. Put the flour, salt, and sugar in a large bowl. Add the butter pieces and pinch with your fingers. Pea sized pieces of butter is good.
2. Make a well in the middle, and add egg yolk, the vanilla and the water. Work into the flour to create dough. Do not over-mix. The bits of butter are what help the crust become crisp and flaky.
3. Pat into a thick disk, and refrigerate for about 15 minutes.
4. Roll out the dough to about 2⁄3 of the usual size, fold in, reform into a ball and roll out again. You can do this one more time if you want to. Chill another 15 minutes. 
5. Cut the dough into ??? pieces of about ???grams and with your hands roll into a cylinder. With a rolling pin roll out to flatten, folding in the edges as you go along to have a roughly even rectangle of 1/8" thick dough about ???" long and ???" wide. Cut the ends straight.
6. Sprinkle ??? brown sugar along the middle. Moisten the ends with a bit of water. Fold the dough lengthwise, over the sugar, and pinch the ends. The lengthwise seam does not need to be sealed, but the ends do to reduce melted sugar escape.
7. Loosely roll the dough as if it were a tiny cinnamon bun. Do not press in, do not roll tightly. When you set the biscuit on a cookie sheet, loosen the roll so that you can see the bottom of the cookie sheet between the layers. As the cookie cooks, it will have room to puff up and naturally seal into a whole. 
8. While the biscuit cool in the refrigerator, heat the oven to 400°F and bake for 25minutes???.