Instructions

• Remove the tube of crescent roll dough from the packaging and unroll it onto a clean, lightly floured or dry work surface so you have one joined rectangle.
• Press all the seams and perforations firmly with your fingers or a rolling pin so the rectangle is sealed into one sheet.
• Evenly sprinkle 1 tablespoon of the granulated sugar over one side of the rectangle and press lightly with your hands so it adheres. Gently flip the rectangle over. Evenly sprinkle the remaining 1 tablespoon of granulated sugar over the other side. Set aside a few pinches of sugar for finishing.
• Starting at the long edges, tightly roll each side of the rectangle toward the center until the two rolls meet in the middle, forming a double roll log. Press the seam where they meet to help them stick together.
• Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 1 hour (this firms the dough and makes slicing neater).
• When ready to bake, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats, or lightly grease them.
• Unwrap the chilled dough and, using a sharp knife, slice the log into 1/2-inch-thick slices. Place the slices cut-side up on the prepared baking sheets about 2 inches apart. If desired, sprinkle the reserved few pinches of sugar over the tops of the slices.
• Bake in the preheated oven for 10–20 minutes, checking at 10 minutes. Bake until the bottoms and edges are golden brown and the sugar has melted and caramelized.
• Remove the sheets from the oven and let the palmiers cool on the baking sheet for a few minutes so the sugar sets, then loosen each with a spatula and transfer to a wire rack to cool completely.