Line a baking tray with parchment (baking) paper.

Generously spread sugar on a cold work surface and roll out the puff pastry dough into a rectangle. Remove the dough and sprinkle more sugar. Return the dough to the work surface and sprinkle sugar on the dough. Roll the dough into a 12x18-inch sheet, using more sugar as required.

Position the pastry sheet with the 18-inch side parallel to you. Lightly sprinkle more sugar. Mentally, divide the sheet into six horizontal strips. Fold the top sixth towards the center and then fold the bottom sixth towards the center. Repeat folding both the sides till they reach the center. Place one rolled side over the other and gently press with a rolling pin to seal the layers.

Cut 1/2-inch off the edges to even the log. Place the log on the prepared tray, cover with a parchment paper and refrigerate for 35-40 minutes.

Preheat the oven to 180°C/350°F. Cut log into 1/2-inch slices and place them cut-side down, on to the tray. Space the palmiers 2-inches apart. Bake the palmiers until light brown, about 8-10 minutes. Using a tong, turn the palmiers upside down and continue to bake until golden brown, about 5-7 minutes. Let the palmiers cool completely on a wire rack. Store the palmiers in an airtight container for up to a week.