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1
Sprinkle half the sugar on a clean work surface.
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2
Place the dough on top, and sprinkle evenly with the remaining sugar.
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3
Using a rolling pin, gently roll out the dough into a 9 1/2 x 15-inch rectangle 1/8 inch thick, being careful not to press too hard around the edges.
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4
Continually coat both sides with sugar.
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5
Place the dough so one of the long sides is closest to you.
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6
Using your fingers, roll the dough lengthwise into a long cylinder, as tightly as possible without stretching it, as you would a roll of wrapping paper, stopping when you reach the middle.
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7
Repeat the same rolling procedure with the other long side until you have 2 tight cylinders that meet in the middle.
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8
Wrap tightly in plastic wrap; place in the refrigerator to chill at least 1 hour.
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9
Unwrap the dough; using a sharp knife, cut the dough crosswise into 3/8-inch-thick slices.
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10
Place the palmiers on an ungreased baking sheet, and firmly flatten with the palm of your hand.
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11
Cover with plastic wrap; place in the refrigerator 1 hour.
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12
Preheat the oven to 425F.
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13
Place the palmiers in the oven, and bake 5 minutes.
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14
Reduce the oven temperature to 400F; continue baking until the pastry is golden brown and well caramelized, about 10 minutes.
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15
Remove from the oven; using a thin spatula, immediately transfer the palmiers to a wire rack to cool completely.
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16
Serve shiny side up.
