Take the cold puff pastry out of the refrigerator and let it sit for 10 to 15 minutes.

Sprinkle about 2 tablespoons of the sugar over your work surface. Then lay the pastry on top and sprinkle the dough with another 2 tablespoons of sugar.

Roll the pastry into an 11 x 14-inch rectangle about 1/16 inch thick. Press the sugar into the dough as you go, and trim the edges so they are straight.

Fold both short ends toward the center by about 3/4 inch, then sprinkle on 1 more tablespoon of sugar.

Fold the sides inward again so they meet in the middle, and finally fold the whole piece in half like a closed book.

Wrap the dough log well and refrigerate it for 30 minutes, or up to 2 hours.

Heat the oven to 375°F and line two baking sheets with parchment paper.

Cut the log into 1/2-inch slices. Dip both sides of each slice in the remaining sugar and place them cut side up on the sheets, leaving about 3 inches between each one.

Bake for 12 to 14 minutes, until the edges are light golden. Next, flip each palmier, rotate the pans, and bake for 5 to 8 more minutes until the cookies are deep golden brown and caramelized.

Let the cookies cool on the pan for at least 30 minutes for them to crisp up. Serve with coffee or tea, or dip half of each cookie in melted chocolate if desired.