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1
Sprinkle half of the sugar evenly on a clean work surface.
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2
Place dough on top, and sprinkle evenly with remaining sugar.
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3
Gently roll out dough into a 17-by-13-inch rectangle, about 1/8inch thick, continually coating both sides with sugar and being careful not to press too hard around the edges.
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4
Using a pastry wheel or sharp knife, trim the outermost edges.
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5
With your fingers, roll up one long side as tightly as possible into a cylinder, being careful not to stretch out the dough and stopping when you reach the middle.
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6
Repeat on the opposite side until you have two tight cylinders that meet in the middle.
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7
Wrap tightly in plastic and freeze until firm, about 15 minutes.
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8
Using a sharp knife, cut dough crosswise into 3/8-inch-thick slices.
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9
Place slices on ungreased baking sheets, about 2 inches apart, and flatten firmly with the palm of your hand.
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10
Cover with plastic wrap, and refrigerate for 1 hour.
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11
Meanwhile, preheat the oven to 375F.
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12
Bake for 5 minutes; reduce oven temperature to 350F.
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13
Using an offset spatula, flip the palmiers over; bake until pastry is golden brown and well caramelized, about 10 minutes more.
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14
Using the spatula, immediately transfer to a wire rack to cool completely, shiny side up.
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15
Palmiers are best eaten the same day they are baked, but they can be kept in an airtight container at room temperature for up to 3 days.
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16
A large piece of puff pastry dough is generously sprinkled with sugar, then trimmed and tightly rolled lengthwise from both ends.
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17
Once both sides have been rolled up and meet in the middle, the dough is sliced crosswise and flattened firmly before baking.
