When I was a kid, there was a fantastic French bakery across the street from my doctor's office. It was there that I was first introduced to the magnificent palmier - or as I called them, "elephant ears." These delectable desserts are a flaky, sweet, and light treat that are almost ridiculously easy to make. As in 3 ingredients and 15 minutes later, you will have mouth-wateringly perfect palmiers. I made one sheet using plain sugar and the other with a cinnamon sugar mixture. They were so good that John and I gobbled them up before I could take any pictures....drats. Oh well. I never said I was disciplined when it came to waiting to eat dessert! Thank god for patient chefs like Emma at Poires Au Chocolat (ps check out her blog - your hips might regret it, but your mouth sure won't) who not only can wait but also has stellar food photography skills.
2 cups granulated sugar
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom.

Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Here's a visual for this step in case you need it.

Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.

Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.