Orange Palmiers

3/4 c. Demarara sugar
1 t. ground cinnamon
1 17-oz. package frozen puff pastry sheets, thawed
2/3 c. orange marmalade, divided

Combine sugar and cinnamon in a small bowl. Sprinkle 1/4 c. sugar mixture over a 12" square work surface. Unfold 1 pastry sheet on top of sugar and roll sheet into a 12 x 9" rectangle. Spread 1/3 c. marmalade over dough, leaving a 1/2" border around edges. Starting with one long side, roll up pastry, jelly-roll fashion, to center of pastry sheet. Roll opposite to the center, also. (Shape will resemble a scroll.) Wrap in plastic wrap and freeze 20 minutes. Repeat with another 1/4 c. sugar mixture, remaining pastry sheet, and remaining 1/3 c. marmalade.

Preheat oven to 375 degrees. Remove one pastry sheet from freezer and cut into 1/2" thick slices; place 2" apart on a parchment-lined baking sheet. Sprinkle each slice with a small amount of the remaining sugar mixture.

Bake until light golden brown on the bottom, 14 to 16 minutes. Remove and carefully turn each cookie over. Return to oven and bake until crisp and golden brown, 8 to 10 minutes more. Transfer cookies to a wire rack and cool completely, about 30 minutes. Repeat with remaining pastry roll.

Makes about 3-1/2 dozen.

Adapted from Southern Living magazine, Dec. 2016, p. 228.