RECIPE PREP: Preheat oven to 400ºF. Line a baking tray with parchment paper. Put it aside.

1. Generously sprinkle granulated sugar (about 2 tablespoons) over your work surface. Place the puff pastry on top of the sugar. Generously sprinkle more sugar over the top of the pastry. Divide the dough into 2 equal pieces. Roll out 1 piece to a 1/8″ thick rectangle (about 10″x”15″). Transfer it to the lined baking tray.
2. Fold the puff pastry in half lengthwise and gently crease it – we’re marking the center of the pastry so we know where the middle is. Open the dough back up (unroll it). Sprinkle 1/4 cup granulated sugar evenly over the dough. Roll both long sides of the dough inward, stopping at the crease in the middle. Gently squeeze the dough together to create a heart-shaped log.
3. Slip the tray into freezer for 15 minutes, or until the dough is cold and firm. Don’t skip this step. It’ll help the Palmiers cookies keep their shape – like elephant ears or French hearts.
4. Once the dough has chilled, slice the log into 1/3″ pieces with a very sharp knife. Dip the cut side of each piece into the remaining granulated sugar. Place the elephant ear cookies cut side up on the prepared baking tray. Make sure to leave 2 1/2 inches of space between each cookie. Sprinkle the palmiers cookies with turbinado sugar (or coarse white sparkling sugar).
5. Bake they cookies for 13 minutes, or until they’re golden blonde. If the sugar on the bottom of the cookies begins to burn before the treats are done baking, immediately lower the temperature to 375ºF, and move the baking tray to a higher rack. Allow the palmier cookies to cool completely on the tray. As they shed heat they’ll become crisper. Serve and enjoy.