Palmiers

Mix the granulated sugar and salt together. Sprinkle about 1/4 cup of the sugar mixture generously onto a clean work surface.

Unfold one sheet of thawed puff pastry onto the sugared surface. Sprinkle another 1/4 cup of sugar evenly over the top of the pastry. Use a rolling pin to gently roll the sugar into the dough, rolling it into a slightly larger rectangle (about 10x12 inches).

Tightly fold the left and right long edges of the pastry inward so they meet exactly in the center. Then, fold the entire pastry in half horizontally (like closing a book).

Using a sharp knife, slice the folded pastry log crosswise into 1/2-inch thick pieces. Place the slices cut-side up on the prepared baking sheets, spacing them 2 inches apart (they will expand significantly).

Bake for 10-12 minutes until the bottoms are caramelized and dark golden brown. Use a spatula to carefully flip each palmier over, and bake for an additional 3-5 minutes until the other side is caramelized. Transfer immediately to a wire rack to cool and crisp up.