Sheet the dough down to 5mm/.2in thick. Let it relax for 30 minutes in the freezer.
Preheat a convection oven to 160°C/325°F.
Once the sheet of dough is semi-frozen, use a wheel cutter and a ruler to cut out 10 strips 2.5cm/1in wide by 12.5cm/5in long. Brush each piece with egg wash, making sure the egg wash does not trickle down the sides of the dough because this can hinder the dough from its full expansion. Place them on a sheet pan lined with a nonstick rubber mat. The dough should still be very firm and semi-frozen before it is put in the oven; if not, return the dough to the freezer for a few minutes. Semi-frozen dough bakes much better than soft dough.
Bake the puff pastry until it is crisp, 12 to 15 minutes. It may require more time than this, though; check for crispness.
Remove the puff pastry from the oven and brush each piece with corn syrup on the top and sides. Bake for 5 minutes longer. Let cool at room temperature.
Reserve in a dehydrator set to 50°C/120°F. Discard any pieces that are left over after service.