Servings: 24 Cookies

1 sheet puff pastry 1 sheet puff pastry
⅓ cup granulated sugar ⅓ cup granulated sugar
¼ cup coarse sugar ¼ cup coarse sugar

Preheat the oven to 450 degrees fahrenheit and line two baking sheets with parchment paper.
Dust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.
Fold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.
Use a sharp knife to cut the log into 24 pieces, each about ¼ inch thick.
Place the cookies onto the baking sheets, leaving 2 inches between them.
Bake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4 to 6 minutes longer, until deeply golden brown.
Let cool completely before serving.

Add Other Flavors: For additional flavor, try mixing ½ teaspoon of ground cinnamon with the granulated sugar before using. You can also try using brown sugar instead of white sugar.  Add Other Flavors: For additional flavor, try mixing ½ teaspoon of ground cinnamon with the granulated sugar before using. You can also try using brown sugar instead of white sugar.
Storing Leftovers  Storing Leftovers
Although palmiers are best eaten fresh, you can store leftover cookies at room temperature in an airtight container or wrapped in plastic wrap for 3-4 days.  Although palmiers are best eaten fresh, you can store leftover cookies at room temperature in an airtight container or wrapped in plastic wrap for 3 to 4 days.