Preheat the oven to 375°F and line a 12-cup muffin pan with parchment liners.

In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and salt. Add the vanilla and 2 tablespoons of the melted butter and mix until the sugar resembles damp sand.

Unfold the thawed puff pastry sheets onto a lightly floured surface. Gently roll each sheet just enough to smooth it out, keeping the pastry fairly thick.

Brush each sheet lightly with some of the remaining melted butter.

Divide the cinnamon sugar mixture evenly between the two sheets, spreading it almost to the edges.

Cut each puff pastry sheet lengthwise into six strips.

Stack the strips into groups of three, creating two long stacks from each sheet.

Cut each long stack crosswise into three equal sections, giving you 12 stacked sections total.

Cut each section into three smaller pieces.

Place three pieces into each muffin cup, with the layered edges facing upward. Arrange the pieces so they stand mostly upright and can lean slightly outward, allowing them to touch without pressing them tightly together.

To make the streusel, combine the flour, brown sugar, granulated sugar, and cinnamon in a small bowl.

Add the cold cubed butter and work it into the dry ingredients with your fingertips until the mixture forms small, crumbly pieces.

Sprinkle the streusel evenly over the tops of the 12 pull-aparts, then sprinkle with the turbinado sugar.

Bake for 18–22 minutes, or until the puff pastry is puffed and golden brown and the streusel is crisp.

Let the pull-aparts cool in the muffin pan for 3–5 minutes, then carefully transfer them to a wire rack to finish cooling.

Serve warm or at room temperature

Yes. Since you already photographed the recipe as made, I’d make the tips address the texture issue without drawing attention to it as a flaw. I’d also include a note about the parchment and cooling because those are the two things most likely to help readers get the same result consistently.