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1
Place sugar in the bowl of a food processor fitted with a blade attachment and process until fine, about 1 minute.
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2
Remove 1/4 cup of the sugar from the food processor and set aside for dipping the cookies in just before baking.
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3
Add salt to the remaining 3/4 cup sugar and pulse about 3 times to combine.
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4
Sprinkle about half of the sugar-salt mixture onto your work surface to match the size of the puff pastry.
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5
Place the puff pastry sheet(s) on the sugar mixture with one of the short ends closest to you and sprinkle the remaining sugar mixture evenly on top.
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6
If youre using a single puff pastry sheet, roll the dough into a 1/8-inch-thick rectangle, sprinkling loose sugar from the work surface onto it as you roll.
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7
If youre using two sheets, roll each to 1/8 inch thick (you will have two 9-inch squares), sprinkling loose sugar from the work surface onto the dough as you roll.
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8
Fold the top third of the single sheet over the middle third, then fold the bottom third over the top and middle thirds, as if folding a business letter.
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9
If youre using two 9-inch square sheets, fold each in half.
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10
Rotate the dough piece(s) so one of the short ends is closest to you.
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11
Sprinkle more loose sugar from the work surface on the dough.
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12
Roll the dough piece(s) out from left to right only (not top to bottom) to about 3/8 inch thick (between 6 to 8 inches wide).
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13
(It does not matter how long the dough is at this point.)
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14
Determine the center line of the dough piece(s) running from top to bottom.
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15
Fold the left and right sides to the center line, so the two folds just touch in the center.
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16
Fold one half lengthwise over the other (as if closing a book).
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17
You should now have one long piece (or two pieces) of dough about 2 inches wide.
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18
Gently run the rolling pin over the top of the dough piece(s) to press the layers together.
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19
Refrigerate until firm, about 30 minutes.
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20
Meanwhile, heat the oven to 400 degrees F and arrange a rack in the upper third.
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21
Line two baking sheets with parchment paper.
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22
Cut half of the dough into 1/2-inch-thick slices crosswise (keep the remaining dough refrigerated).
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23
Dip the slices on both sides in the reserved ground sugar.
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24
Place the slices on one of the prepared baking sheets 1 1/2 inches apart; about 12 to 15 should fit.
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25
Bake until the sugar around the edges of the palmiers just starts to caramelize, about 8 to 10 minutes.
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26
Remove the baking sheet from the oven and flip each palmier over with a spatula.
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27
The palmiers will spread; use the spatula to push them back together, being careful not to touch the hot sugar with your fingers.
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28
Rotate the baking sheet and continue baking until the cookies are a deep golden brown, about 8 to 10 minutes more.
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29
Transfer the baking sheet to a wire rack to cool completely.
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30
Repeat cutting and baking with the remaining dough on the second baking sheet.
