Puff pastry sheet usually comes in three sections. To make petite palmiers, I remove one of the three sections of the puff pastry before thawing.

Mix granulated sugar, brown sugar and salt in a small bowl. Sprinkle a little less than half of the sugar mix on the kitchen counter.

Place the thawed puff pastry sheet on the sugar.

Sprinkle most of the sugar mix on the dough surface, leaving a few teaspoons to sprinkle on the layers.

Using a rolling pin, gently flatten the pastry sheet into a rectangle about ¼ inch thick.

Place the rectangle with one of the smaller edges facing you.

Fold and roll both the longer edges towards the center of the rectangle so that the rolls meet at the center, sprinkling a wee bit sugar in each layer.

Fold the dough in half (just like you would close a book), lengthwise so that it forms a long plank.

Refrigerate the dough plank for about 30 minutes.

Line a baking tray with parchment paper. Place the baking rack in the middle position. Preheat the oven to 400 degree Fahrenheit ( 200 degree Celsius).

After chilling the dough, remove dough from the refrigerator, slice the plank(crosswise) into small cookies about ¾-1 centimeter in thickness. If the dough becomes soft due to the heat of your hand, refrigerate for another 5 minutes.

Place the cookies on the baking tray lined with parchment paper, cut side up. Sprinkle a little sugar on top (optional). Place the cookies a few inches apart to give enough space to allow them to puff up. .

Bake for a total of 10-12 minutes, flipping the cookies half way through to allow baking on both sides.

Once baked, transfer to a wire rack to cool down.