1 lb. puff pastry (find in rectangular sheets in frozen section of grocery store)

1 cup granulated sugar for dusting

1 large egg beaten with 1 Tbsp water for egg wash

Preheat oven to 350 F. Dust work surface with some of the granulated sugar. Position pastry on sugared surface so that long side is in front of you and sprinkle more sugar on the top surface.

Fold one long end onto itself so that it meets the center of the sheet — do the same to the opposite side so that the two ends now meet in the middle. Sprinkle more sugar over the puff pastry and tap lightly with a rolling pin to press the sugar into the dough.

Repeat the same folding procedure again so that the opposite sides meet in the center. Use a pastry brush to spread egg wash over one of the folded sides — do not use all of the egg wash.

Finally, fold the two ends together to form a long rectangle — roll a pin over the length to seal.

Prepare baking sheets with parchment paper. Place pastry on a cutting board and slice crosswise into 1/4 inch slices.

Lay each slice flat side down on baking sheet — spacing 2 inches apart.

Bake for 7 minutes, then flip each cookie so that they caramelize evenly on each side. Bake for another 7 minutes and check. The palmiers will be finished when they are golden brown and crispy.

Makes 3 dozen, depending on size.

Variation: For a savory version, replace sugar with grated parmesan cheese.