1/2 cup packed light-brown sugar
1/4 cup dark unsulfured molasses
2 teaspoons finely grated fresh ginger
2/3 cup granulated sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground pepper
14 ounces good-quality thawed frozen puff pastry, such as Dufour
- Bring brown sugar, molasses, ginger, and 1/4 cup water to a simmer in a saucepan, whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes. Pour syrup into a bowl; let cool.
- Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinkle sugar mixture over a clean work surface; place puff pastry on top. Cut into two 10 1/2-by-7-inch pieces. Sprinkle generously with sugar mixture; press into pastry with a rolling pin. Brush generously with syrup.
- Working with 1 piece of dough at a time, roll in from both long sides, meeting in the center; brush with syrup to seal. Sprinkle generously with sugar mixture. Wrap in plastic, and freeze until firm, at least 3 hours (up to overnight).
- Preheat oven to 425 degrees. Cut dough crosswise into 1/2-inch-thick slices. Dip slices in sugar mixture. Space 2 inches apart on a parchment-lined baking sheet. Flatten with your palm. Freeze 30 minutes.
- Bake 10 minutes. Flip, and brush with syrup. Reduce oven temperature to 400 degrees. Bake until darkened, 10 minutes more. Transfer palmiers to a wire rack; let cool completely. Palmiers can be stored in an airtight container up to 3 days.
Makes about 3 1/2 dozen.