Roll the puff pastry onto a sheet of parchment paper. Basically you are securing the seams and rolling a rectangle about 1" bigger than it is when you unwrapped it.

Spread the lemon curd over the puff pastry. Sprinkle with some of the Tate+Lyle® Honey Granules.

Fold outside edges to the middle. Sprinkle with the rest of the honey granules. Lightly take your rolling pin and press the granules into the pastry. Fold in half. Cover with plastic wrap and place in the refrigerator for about 30 minutes.

Preheat oven to 350 degrees.

Slice the refrigerated pastry dough into 1/4" slices. Lay them cut side down on a parchment lined cookie sheet.

Bake for 15 minutes, until golden brown.

Prepare glaze: Stir fresh lemon juice into powdered sugar until desired consistency is achieved. I like to microwave mine for a couple of seconds to get in warm before I glaze. Dip the top of the Palmier into the glaze. Dry on a rack. Dust with a light layer of honey granules if desired.