Chocolate Dipped Palmiers
Thaw the puff pastry. Set 1 piece aside. Coat the remaining puff pastry with melted butter and stack on top of each other. On a lightly floured work surface, roll out the puff pastry into a 30 x 30 cm (approximately 12 x 12 inch) square and coat the surface with a little melted butter. Mix the sugar and vanilla sugar then sprinkle 1/2 over the dough. Firmly roll the dough up from 2 opposite sides into the center and let rest for 30 minutes in the refrigerator.
Cut the dough into 5 mm (approximately 1/4 inch) thick slices and coat with remaining sugar. Place on a baking tray lined with parchment paper and bake for 15-20 minutes in a preheated oven (450°F). Remove and let cool.
Coarsely chop the chocolate and melt over a hot water bath. Remove from the heat and let cool slightly. Dip part of the each palmier in chocolate and set aside on a piece of parchment paper to dry.