Cover the sheet of puff pastry with a generous amount of white sugar. If you would like a bigger palmier join 2 sheets together at the ends.
With a rolling pin, you want to apply enough force that the sugar sticks nicely to the pastry.
Roll the ends of the pastry to the center so that they meet in the middle.
Using a sharp knife, cut 1cm to 2cm pieces. Discard the ends as they don't look very nice.
Shape the individual pieces to resemble the palmier.
Cook in a pre-heated oven at 195C for 18-20 minutes.
Once finished, turn the palmiers over and that's the side we'll use for presentation. Cover the tops and sides of half of the total palmiers with apricot jam to give it a slight bitterness.
Grab a non-apricot jam palmier and apply a small amount of Doulsi to the top and place an apricot jam palmier on top to finish it off.