Preheat oven to 400° F / 205° C. Generously butter a half sheet rimmed baking tray. Freeze until ready to use.

In a small bowl, use a fork to combine dark brown sugar, ground cardamom, and orange zest.

Dust the countertop or a silicone rolling mat with half of the brown sugar mixture. Unroll puff pastry over top.

With a rolling pin, roll pastry to approximately 12 x 14 inches. Use a sharp chef’s knife to trim the edges to create an even rectangle.

With a pastry brush, lightly brush puff pastry with water. Sprinkle with remaining brown sugar mixture.

With a rolling pin, roll brown sugar mixture into the pastry.

With the back of a knife, lightly mark the pastry widthwise to divide it into 6 equal parts, each measuring about 2 1/3 inches wide.

Using the markings as a guide, fold the pastry inward, then fold it over itself again. Finally fold inward again, as though you’re closing a book. When finished, you should have one thick strip of pastry, about 2 1/3 inches wide and 14 inches long. (For a closer look at the folding process, watch the video in the post above.)

Place strip on prepared tray. Freeze for 10 minutes.

With a sharp chef’s knife, slice into 1-inch pieces. You should have 14 pieces total.

Arrange on prepared tray, cut sides up, allowing 2-3 inches in between each palmier.

With the palm of your hand, flatten each slice to create the classic heart shape. Freeze 10 minutes more.

Bake in preheated oven for 15 minutes. With a buttered flat metal spatula, flip and bake for 10-12 minutes more, or until caramelized, flaky, and deeply golden brown.

Immediately remove palmiers from tray. Transfer to a wire rack to cool.

Serve warm or at room temperature. Store leftover palmiers in an airtight container at room temperature for up to 1 day.