Spiced Palmiers

Line a baking sheet with parchment paper. Mix sugar and spices in a small bowl. Unfold pastry on a lightly floured work surface into a 14x10" rectangle, rolling out if needed. Brush lightly with butter. Sprinkle 1/4 cup spiced sugar over. Cut in half lengthwise. Fold both long sides of 1 pastry strip so that outer edges meet in the center of strip. Brush with more butter; sprinkle with 2 tablespoons spiced sugar. Fold in half lengthwise, forming a 14"-long log about 1" wide. Repeat with remaining pastry strip. Place logs on prepared baking sheet, cover with plastic wrap, and chill until firm, about 30 minutes. DO AHEAD: Palmier dough can be prepared 2 weeks ahead. Store airtight in freezer. Thaw overnight in refrigerator before continuing. Preheat oven to 425 °F. Line 2 baking sheets with parchment paper. Cut each log crosswise into 1/4" slices. Lay slices flat on prepared baking sheets, spacing 1" apart. Bake palmiers until golden on bottom, about 8 minutes. Using a thin metal spatula, turn palmiers over. Brush lightly with butter; sprinkle with more spiced sugar. Bake until sugar is bubbly and pastry is golden brown, about 15 minutes longer. Transfer palmiers to a wire rack; let cool. DO AHEAD: Palmiers can be made 2 days ahead. Store airtight at room temperature.