Cinnamon Palmiers

Preheat the oven to 400ºF. Line 2 or 3 baking sheets with parchment paper.

2 Sprinkle a work table with half of the granulated sugar. Unfold one sheet of the puff pastry and place it on the sugar-coated work table. Roll out the puff pastry sheet into an even rectangle about 12 x 14 inches.

3 Spread an even layer of Love'n Bake™ Schmear over the puff pastry. (To make it easier to spread, transfer the Schmear into a microwave safe bowl and heat it for 10 to 30 seconds.) Score the center of the puff pastry using the back of a knife. Tightly roll up each end of the pastry until they meet in the center.

4 Repeat with the second sheet of puff pastry and the remaining sugar and Schmear. The filled puff pastry can be refrigerated for up to 2 days to be cut and baked at a later time.

5 Divide each log of rolled puff pastry into 15 uniform slices, each measuring slightly less than 1/2-inch thick. Place the dough, cut-side down, spaced 3 inches apart on the prepared baking sheets. Press down lightly on each piece of dough with the palm of your hand to flatten slightly. Bake the pastries until well puffed, golden brown, about 15 to 18 minutes. Remove the pastries and let them cool on a wire rack.

6 Serve dusted lightly with powdered sugar if desired.