Sweet Palmiers

Instructions

1. Prepare the Sugar Mixture
   In a small bowl, combine 150g of the sugar, cinnamon, and salt. If using, add the lemon zest and cardamom. Mix well to ensure even distribution of flavors.
2. Prepare the Pastry
   Sprinkle a clean work surface with about 25g of the remaining sugar. Place the puff pastry sheet on top and sprinkle another 25g of sugar over it. Use a rolling pin to gently press the sugar into the dough, rolling it slightly thinner to about 3mm thickness.
3. Add Flavoring
   Mix the melted butter with vanilla extract and brush lightly over the dough surface. Sprinkle the cinnamon-sugar mixture evenly over the entire surface, leaving a 1cm border around the edges.
4. Shape the Palmiers
   Fold the long sides of the rectangle toward the center so they meet in the middle. Then fold each of those folded sections over each other like closing a book. Press gently to seal. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
5. Slice and Prepare for Baking
   Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper. Remove the pastry log from the refrigerator and cut into 1cm thick slices. Place the slices cut side up on the prepared baking sheets, leaving about 5cm between each cookie as they will expand significantly.
6. Bake to Perfection
   Bake for 12-15 minutes, until the palmiers are golden brown and caramelized. Watch carefully during the last few minutes as the sugar can burn quickly. Halfway through baking, flip each palmier to ensure even caramelization.
7. Cool and Store
   Allow the palmiers to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will crisp up as they cool. Store in an airtight container for up to 3 days.