• 1 cup sugar
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ⅛ tsp kosher salt
• 1 sheet (about ½ lb) puff pastry dough (available in frozen food aisle), thawed
• good quality dark chocolate, melted (optional)

Special Equipment

• dough scraper
• rolling pin
• Silpat or parchment paper
• baking sheet

1. Combine sugar with the spices and salt and dust the counter with a quarter of the mixture
2. Cut the puff pastry square in half lengthwise, and place one half on top of the sugar. Sprinkle another quarter of the sugar on top
3. With a rolling pin, thin out and elongate the rectangle until it’s about ⅛" thick, continuing to sprinkle with sugar. Keep turning and rolling and moving the dough to incorporate as much sugar as possible. Your finished rectangle should be about 6" x 15"
4. Place the dough in front of you horizontally. Fold the top edge to the center, then fold the bottom edge to meet in the center to form a longer, skinnier rectangle. Next, fold the dough in half the opposite direction (horizontally) to bring the shorter sides together
5. Using the side of your hand, make a deep indentation down the horizontal center of the dough and fold in half again. Repeat with second rectangle and remaining sugar
6. Wrap the dough logs in plastic and refrigerate them for at least 30 minutes until firm (you can do this part ahead and freeze for several weeks – defrost on the counter for ½ hour before using). If you won’t be using the dough log right away, freeze the dough to prevent the sugar pulling the moisture out of the dough
7. Preheat oven to 425º.  Place a rack in the middle of the oven
8. Using a sharp knife, cut the chilled log into ¼" thick slices and arrange cut-side-up on a parchment paper or silpat-lined baking sheet, 1" apart. Bake on middle rack about 8-10 minutes or until the sugar begins to caramelize and the bottoms of the palmiers are golden brown
9. Using a metal off-set spatula, turn the palmiers over and continue baking about 2-3 minutes longer. Cool completely
10. If desired, dip the edges in the melted chocolate, allow to set, then serve
11. Can be used for ice cream sandwiches or filled with buttercream. Place in an airtight container and store for up to 1 week