Cinnamon Palmiers

1 box Puff Pastry (you'll use half, unless you make a double recipe)
cinnamon
sugar

Remove 1 pastry sheet from box and let thaw for 40 minutes. Keep covered well while thawing. When thawed, open it up cut in half lengthwise. Take one half and roll with rolling pin until it's approximately 11 inches by 17 inches. Mix about 1/2 cup sugar with about 2 tsp cinnamon (you can vary the amounts to your taste). Sprinkle 2 Tbsp cinnamon sugar on the pastry. Take the two shorter ends of pastry and fold them so they meet in the middle. Sprinkle about 2 Tbsp more cinnamon sugar on it and fold it again. Sprinkle a little more and fold again. Fold it again and press with your fingers. Cut into 16 pieces. Set them, with one of the cut sides down, onto a baking sheet covered with Reynold's Release. Repeat with other half of pastry. Bake at 425 degrees for 10-12 minutes. Makes 32.

Note: I liked these better when I made them a little thicker by cutting each roll into about 10-12 pieces instead of 16. If you need a lot of cookies, use the whole box of puff pastry. (note: Puff Pastry is NOT phyllo dough. I know the boxes look the same.)