Defrost the Puff Pastry

• Thaw puff pastry in the fridge overnight. 

• Quick Tip: If you're short on time, you can thaw the puff pastry at room temperature for about 30-40 minutes, but keep an eye on it so it doesn't get too soft.

Fold Pastry Into The Palmiers Shape

• In a small bowl, mix together the white sugar, coarse sugar, and a pinch of salt.

• Sprinkle some of the sugar mixture on a parchment-lined flat surface.

• Unroll the puff pastry and place it on top of the sugar with the longer side facing you.

• Sprinkle more sugar evenly on top of the puff pastry.

• Fold each long side of the pastry inward, about ¼ of the way, and sprinkle with more sugar.

• Fold the long sides inward again so they meet in the middle. Sprinkle with more sugar.

• Lightly press the folded pastry with a rolling pin to help it hold its shape.

• Fold one side over the other to create a log, and gently press the dough together with the rolling pin without flattening it too much.

Refrigerate

• Place the folded pastry log in the fridge for at least 30 minutes to chill on a parchment-lined baking sheet.

• Tip: Freezing the pastry log can make it easier to slice the Palmiers into individual cookies.

Preheat the Oven

• Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

• Remove the pastry log from the fridge and use a sharp knife to slice it into 1 cm (0.4 inch) thick slices. Place the slices cut-side down on the prepared baking sheet, leaving plenty of space between them as they will expand during baking.

Bake

• Bake the Palmiers in the oven. Keep a close eye on them, as cooking time can vary between 5-15 minutes depending on the size of your Palmiers.

• Tip: Start checking around the 7-minute mark to avoid overbaking.

Cool

Once baked and golden brown, remove the Palmiers from the oven and transfer them to a wire rack to cool. Note: The cookies will crisp up as they cool.