• Preheat Oven: Start by preheating your oven to 400°F (200°C). Line your baking sheets with parchment paper.
• Prepare the Dough: Sprinkle half of the sugar on a clean surface. Place the thawed puff pastry on top and roll it into a rectangle about 1/8 inch thick. The sugar should be pressed into the dough.
• Sugar the Dough: Sprinkle the remaining sugar and a pinch of salt over the dough. Lightly brush the surface with water to help the sugar adhere, if needed.
• Fold the Dough: Fold the long sides of the rectangle towards the center, so they go halfway to the middle. Fold them again so the two folds meet at the center of the dough. Then, fold one half over the other half, like closing a book, creating six layers.
• Cut and Shape: Cut the dough into 1/2-inch slices. Place the slices on the prepared baking sheets, spaced apart.
• Bake: Bake in the preheated oven for 12-15 minutes or until the Palmiers are golden and puffed. Flip them halfway through baking for even color.
• Cool: Remove from the oven and transfer to a wire rack to cool.

Tips:

• Keep the puff pastry cold for easier handling.
• Roll the dough evenly for uniform baking.
• Watch the Palmiers closely as they can quickly go from perfect to overdone.

Storage:

• Store Palmiers in an airtight container at room temperature for up to a week. For crispier cookies, reheat them in the oven at 300°F (150°C) for 5-10 minutes.