Holiday Palmiers

In a small bowl, stir together the sugar (2 cups) and salt (⅛ tsp). Sprinkle 1 cup of that mixture onto your countertop — this will act like your “flour” for rolling.

Lay one sheet of puff pastry (2 sheets)right on top of the sugar. Sprinkle another ½ cup of the sugar mixture over the top. Don’t be shy here — you want the whole surface covered so the sugar caramelizes beautifully.

Using a rolling pin, gently roll the pastry out to a 13x13-inch square, pressing the sugar into both sides as you go.

Fold the left and right sides of the square inward so they meet halfway toward the center.

Fold each side inward again so the two folded edges meet right in the middle.

Now fold one half over the other, just like closing a book. You’ll see the classic palmier shape starting to form.

Slice the folded dough into ⅜-inch pieces and lay them cut-side-up on your prepared baking sheet, leaving a little space between each one.

Repeat the process with the second puff pastry sheet.

Bake for 6 minutes, or until the bottoms are golden and caramelized. Flip each cookie carefully with a spatula, then bake for an additional 3–5 minutes, until both sides are crisp and caramelized.

Transfer the warm palmiers to a cooling rack. They’ll crisp up even more as they cool.