Sprinkle your countertop with a generous amount of sugar.
Place the puff pastry on top of the sugar and sprinkle the top side of the dough with sugar as well.
Roll the puff pastry out to a rectangle approximately 9” x 15” in size and 1⁄4” thick. The rolling will press the sugar into the surface of the pastry.
Flip the pastry over and add more sugar to the top and bottom. Roll gently to press the sugar into the surface.
Cut the edges with a sharp knife to have a clean rectangle.
Mark a faint line at the center of the dough.
Fold one edge in, a little less than 1⁄4 of the way. Then fold over a second time.
Repeat with the other side. You should have a small valley between the two folded edges.
Fold the dough in half - folding one side over the other. It will make a log shape. Wrap in plastic wrap and place in the freezer for 15-20 minutes.
Line a baking sheet with parchment paper.
Remove the chilled dough from the freezer. Cut off the end to make a clean, flat edge.
Slice the dough log into pieces a little less than 1⁄4” thick. Place one the prepared baking sheet, opening up the top edge slightly to make a little V. Leave 1 1⁄2” of space between each palmier. Sprinkle the tops of the palmiers with a little more sugar.
Place the baking sheet into the freezer while you preheat the oven.
Preheat to 450 degrees.
Remove the baking sheet from the freezer and place it directly into the oven.
Bake for 10 minutes, then working quickly flip the palmiers over. Bake an additional 5-8 minutes on the second side until they are golden and caramelized.
Notes
Store in an airtight container at room temperature for 3 days, in the fridge for a week, or in the freezer for 3 months. Reheat in a 325F oven.