Step 1

Preheat your oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.

Step 2

In a small bowl, mix the granulated sugar, cinnamon, and salt.

Step 3

Sprinkle a clean surface with 2 tablespoons of the cinnamon-sugar mixture. Unfold one of the puff pastry sheets over the sugared surface. Roll it out slightly to a 9x12-inch rectangle, doing your best to smooth out the creases.

Step 4

Sprinkle ¼ cup of the cinnamon sugar mixture evenly over the pastry. Using the rolling pin, roll over the sugar mixture a few times to press into the pastry.

Step 5

Roll the short sides of the dough toward center, so they meet in the middle. Flip the rolled pastry over and gently press together on the sides with your hands to form a compact roll about 2 inches in diameter. Repeat with the remaining pastry and cinnamon-sugar mixture.

Step 6

Using a sharp knife and sawing motion, cut the rolls into about ½-inch slices. Place the slices on the prepared baking sheets, spacing them about 2 inches apart. If the rolls unravel a bit in the process, just roll them back together. Keep any additional rolls chilled in the refrigerator until you're ready to bake them. Bake for 12 minutes. Remove the pan from the oven and, using a metal spatula, carefully flip the palmiers over. Note that the caramelized sugar makes them extremely hot, so don't use your fingers to nudge them onto the spatula; use another utensil, such as a small spoon, if necessary. Place the pan back into the oven for another 5 to 6 minutes, until golden, puffed, and nicely caramelized on both sides.

Step 7

Allow the palmiers to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining rolled dough. Store the cooled palmiers in an airtight container at room temperature. These treats are best enjoyed on the day they are baked but will keep for a few days.