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Palmiers (Palm Leaves) Recipe:

Makes 12-15 Palmiers

1 package Grand Central U-Bake Puff Pastry
1/2 cup granulated sugar

For the egg wash:
1 egg
1 tablespoon water

Roll out the dough with sugar
Defrost U-Bake puff pastry and cut 8 x 12 inch sheet. Return remaining dough to refrigerator or freezer for another use. Sprinkle half of the sugar over the top of the puff pastry and roll in sugar with rolling pin. Flip over and repeat with remaining sugar. Do not worry about the small amount of sugar left on your work surface.

Fold and chill dough
Whisk egg with water and set aside. Arrange sheet of pastry vertically with the 8 inch edge facing you. Beginning at the bottom edge fold 2 inches of pastry over twice. Repeat with the top so the both edges meet in the middle with a small gap between. Compress folded dough with a rolling pin. Brush inside edge with egg wash and fold again so that the edges meet up like a book. Chill formed dough for at least 20 minutes and up to overnight.

Preheat oven to 375°F and line a baking sheet with parchment paper or silicone baking mat.

Slice and bake
Cut folded strip into 1/4 inch slices. Arrange Palmiers 3 by 4 on baking sheet and bake for about 10 minutes or until the bottoms begin to brown. Pull baking sheet from oven and quickly flip Palmiers before returning to oven for another 6-8 minutes or until the cookies have achieved a rich caramel color.