In a small bowl, whisk together sugar and cinnamon. Set aside.

Divide puff pastry into two even pieces (if using homemade, I’ll usually slice in half width-wise before rolling out, if using store-bought puff pastry it will already be divided into two pieces for you). Leave one part wrapped and in the refrigerator to keep it cool while you work with just the first sheet.

Roll first part of the dough into an 11x15 rectangle.

Lightly brush the surface of your rolled out dough with melted butter.

Evenly sprinkle about 3 Tablespoons of cinnamon/sugar over the butter. Use your rolling pin to gently roll over the cinnamon/sugar to help press into the pastry.

Starting with each 11” end, fold dough over itself 3” towards the center, leaving a 2” gap between the two pieces of dough (see photos in post or video below recipe for visual).

Brush newly exposed, un-sugared dough with more butter and sprinkle with more cinnamon/sugar mixture.

Fold the dough over itself again, this time about 1- 1 ½”, so that the edges are on top of themselves (leave the 2” gap).

Fold dough in half like you’re closing a book, creasing in the center of your 2” gap. Wrap well in plastic wrap and chill in the refrigerator for at least 1 hour.

About 30 minutes before you are ready to bake your palmiers, preheat your oven to 415F (215C).

Once oven is preheated and palmiers are chilled, remove dough from refrigerator and use a sharp knife to cut into slices just about ½” in width.

Space dough at least 2” apart on a parchment paper lined cookie sheet (these palmiers will spread a great deal in the oven, so leave some room!).

Transfer to 415F (215C) oven and bake 13-15 minutes or until golden brown. Allow palmiers to cool completely on baking sheet before enjoying.