Palmiers are super easy with store-bought puff pastry sheets. Get the better quality butter pastry - you'll taste the difference. I made a savoury version with parmesan and sweet with brown and caster sugars. This is a bonus 'P' recipe in my list of alphabetical bakes!

2 sheets puff pastry (made with butter)
1 c grated parmesan
1/2 c brown or coconut sugar
caster sugar to sprinkle

Defrost the puff pastry but keep it on the plastic sheet it comes on. Sprinkle liberally with grated parmesan cheese. Roll over with a rolling pin to ensure the parmesan sticks to the pastry. Roll tightly from the long end, peeling the plastic away as you roll. Roll into the middle of the sheet, then rotate 180 deg and roll from the other side into the middle. Cover the roll tightly with the plastic and freeze for 20 min.
On the other sheet sprinkle with brown sugar and roll up the same, freeze for 20 min.
Preheat oven to 210C. Line 2 baking sheets with baking paper. Take pastry rolls out of the freezer and, using a large sharp knife coated with flour, cut 1 cm pieces and place flat on your baking sheet, leaving plenty of room for spreading. Sprinkle caster sugar on top of the sweet palmiers.
Bake savoury palmiers for 10-15 min. Bake the sweet ones for about 8 min then turn over and bake the other side until golden and crispy and caramelised.
A tasty little bite with a cuppa.