I used home-made puff pastry for this, and used brown sugar instead of white. A few notes... (1) no need to flip; the pastry cooks through with no problems. (2) I'd consider the extra sprinkle of sugar while in the oven to be optional. I did the first batch without and the second batch with... it depends on how sweet you want the palmiers. (3) I tried pinching the bottoms to make hearts, as one reviewer suggested, but the puffing of the pastry rounds out any such detail. On the up side, it also forgives any misshaping, so don't worry if your raw palmiers look squished. (4) Don't cool on paper towels, since the carmelized sugar will stick. In fact, you could just leave them on the cookie sheet to cool, or on a rack. The flavor is delicious and the look satisfyingly complex for such an easy recipe.
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I used home-made puff pastry for this, and used brown sugar instead of white. A few notes......