Roll pastry dough into a rectangle 8 inches wide and 1/8 inch thick. Cut edges so they are even. Sprinkle with granulated sugar. Roll each long end to center of pastry, making sure pastry is tight and even. Cut crosswise into 3/8 inch slices. Place palmiers 3 inches apart on water-sprayed baking sheets. Cover, and chill at least 1 hour. Preheat oven to 450 degrees. Bake 6-7 minutes, until bottoms begin to caramelize. Remove from oven; quickly turn palmiers over, sprinkle with additional sugar, and return to oven. Bake 4-5 minutes more, until tops are evenly caramelized but not burned. Transfer to a wire rack and cool. Store in an airtight container for 2-3 days, or freeze.

Copyright: “Martha Stewart”