Palmiers

Instructions

1. Prepare the work surface
   Sprinkle approximately 100g of sugar evenly over your work surface. If using cinnamon, mix it with half the sugar beforehand. Place the puff pastry sheet on top of the sugar and sprinkle the remaining sugar over the pastry, gently pressing it in with a rolling pin.
2. Roll and fold the pastry
   Starting with the long sides, roll each side toward the center, meeting exactly in the middle. Ensure the rolls are tight and even. If the pastry isn't sticking, lightly brush with water. Once both sides are rolled to the center, fold one half over the other, like closing a book.
3. Chill the dough
   Wrap the folded pastry in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. This helps the pastry hold its shape when cutting and prevents the butter from melting too quickly during baking.
4. Slice and prepare for baking
   Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and cut into 1/2-inch (1.25 cm) slices. Place the slices on the prepared baking sheets, leaving about 2 inches between each cookie as they will expand during baking.
5. Bake the palmiers
   Bake for 12-15 minutes, until the palmiers are golden brown and caramelized. Halfway through baking, flip each cookie to ensure even caramelization on both sides. Watch carefully as they can burn quickly due to the high sugar content.
6. Cool and store
   Allow the palmiers to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The caramelized sugar will harden as they cool, creating that signature crunch. Store in an airtight container at room temperature for up to 3 days.