Makes 12-15 Palmiers
1 roll Grand Central Classic U-Bake Puff Pastry
½ cup granulated sugar
1 egg white
1 pinch salt
Roll out the dough with sugar
Defrost puff pastry and cut an 8 x-12 inch sheet. Return remaining dough to refrigerator or freezer for future use. Sprinkle half of the sugar over the top of the puff pastry and roll in sugar with rolling pin. Flip over and repeat with remaining sugar. Don’t worry about the small amount of sugar left ton your work surface.
Fold and chill dough
Whisk egg white and salt and set aside. Arrange sheet of pastry vertically with the 8-inch edge facing you. Beginning at the bottom edge fold 2-inches of pastry over twice. Repeat with the top so that both edges meet in the middle with a small gap between. Compress folded dough with a rolling pin. Brush inside edge with egg white and fold again so that the edges meet up like a book. Chill formed dough for at least 20 minutes and up to overnight.
Preheat oven to 375°F and line a baking sheet with parchment paper or silicone baking mat.
Slice and bake
Cut folded strip into 1/4 inch slices. Arrange Palmiers 3 by 4 on baking sheet and bake for about 10 minutes or until the bottoms begin to brown. Pull baking sheet from oven and quickly flip Palmiers before returning to oven for another 6-8 minutes or until the cookies have achieved a rich caramel color.