Preheat oven to 375° F / 190° C. Butter a large baking tray and transfer to the freezer to chill.

In a bowl, combine sugar, cardamom, and orange zest. Sprinkle half of the mixture on the countertop. (I like to use a rolling mat for easier cleanup!)

Unroll pastry on top of the sugar. With a rolling pin, roll to approx. 12 x 14 inches / 30 x 35 centimeters.

With a pastry brush, brush pastry lightly with water, then sprinkle with remaining sugar. Roll the sugar into the dough, then flip and roll again, to approx. 1/8 inch / 3 millimeter thickness.

Trim edges with a knife, creating an even rectangle.

Use a knife to gently mark the dough into 6 equal parts. Fold inward, using markings as a guide. Fold dough over itself again to create one rectangle.*

Transfer rectangle to prepared tray and freeze for 10 minutes.

Cut rectangle into slices, about 1/2 inch / 1 1/4 centimeter thick. Place cut sides up on chilled tray, allowing plenty of space in between.

Use the palm of your hand to flatten slices, creating the classic palmier shape. Freeze on tray 10 minutes.

Bake in preheated oven for 15 minutes. Flip and bake for 10-15 minutes more, or until flaky and nicely golden brown. Remove from tray immediately** and transfer to a wire rack to cool.

Palmiers are best enjoyed on the day they are made.