Directions

1. Combine the sugar, lemon zest and thyme leaves in a food processor. Pulse to combine.
2. Gently roll out one piece of puff pastry on a lightly sugared surface to a 9 x 11 inch rectangle. Brush one side with half of the melted butter. Sprinkle half of the sugar mixture in an even layer on the buttered pastry. Working from the short edge of a rectangle, gently roll to the center of the dough. Repeat with the opposite side so the rolled sides meet in the center. Place the dough on a parchment lined baking sheet, seam-side-up. Repeat the process with the second sheet of puff pastry and the remaining sugar mixture and place on the baking sheet. Freeze for 30 minutes.
3. Preheat oven to 400°F. Remove dough from the freezer and allow to sit for 5 minutes. Slice crosswise, into 1/2-inch thick slices. Place cut side up on a parchment lined baking sheet, spacing an inch apart. Brush tops with egg wash and sprinkle with turbinado sugar. Bake for 10 to 12 minutes until deep golden brown and puffed. Allow to cool.
4. In a small bowl, combine the lemon marmalade, orange zest and 1 teaspoon of thyme leaves. Serve with palmiers.
5. Tips - Make extra palmier dough and keep in the freezer wrapped in plastic until ready to bake!