Potrebno je:

• 1/2 kg lisnatog testa
• 200 gr šećera
• 2-3 kašičice cimeta

Lisnato testo izvaditi ranije iz zamrzivača da se opusti.Šećer i cimet sipati u jednu činijicu i dobro izmešati. Na radnu površinu sipati mešavinu šećera i cimeta,a onda preko staviti jednu tablu lisnatog testa. Preko lisnatog testa opet sipati mešavinu sa šećerom i onda oklagijom razvući testo na 25x25 cm, povremeno dodajući još šećera.

Preko razvučenog testa posuti još šećer. Preklopiti levu stranu do sredine testa (slika 1),pa zatim to isto uraditi i sa desnom stranom (slika 2). Ponoviti postupak opet sa levom stranom (slika 3).
Zatim opet preklopiti desnu stranu i na kraju opet levu.

Tako napravljeno lisnato testo stavite u zamrzivač na 25-30 minuta, da bi se kasnije lakše seklo. Sve isto to napravite i sa drugom tablom lisnatog testa.
Ohlađeno lisnato testo secite sa oštrim nožem na širinu oko 7 mm.
Svaki isečeni deo stavite u šećer,sa obe strane. Slažite na pleh obložen papirom za pečenje i pecite u zagrejanoj rerni na 200 °C oko 9-10 minuta ili već zavisno od vaše rerne.

Kolačići trebaju blago da porumene. Kada su bili pečeni, onako vrele iz rerne sam odmah opet uvaljala u preostalu mešavinu šećera i cimeta,a onda stavila na rešetku za kolače da se ohlade skroz.
Ako želite,ovaj zadnji,vreli postupak možete i da preskočite :).
Kolačiće čuvajte u hermetički dobro zatvorenoj kutiji,tegli....
Verujem da gde god da ih stavite,neće izdržati duže od dva dana, jer ćete ih u slasts pojesti :)

Palmiers with cinnamon

Before a couple of days, I remembered of this cakes when saw at Maja’s blog her Leafy Roses. Thought that I’ll not manage to try it this year, but yesterday I suddenly got the desire for this crunchy cookie and didn’t think much before I had decided to make them. This is definitely one of the cake that I will not buy anymore, but will make it by myself. Besides it’s quickly and easy to make, I think it’s tastier from the bought one  :)

Ingredients:

• 1/ 2 kg  puff pastry
• 200 g sugar
• 2-3 teaspoon of cinnamon

Take out the puff pastry from the fridge to slacken. Sugar and cinnamon pour in one bowl and stir well. On the surface pour a mixture of sugar and cinnamon, and then put over one tablet of puff pastry. Over the puff pastry again pour the mixture with sugar and then stretch out the dough with rolling pin to 25x25 cm (9,843x9,843inch), adding more sugar from time to time. Over streched dough sprinkle some more sugar. Turn left side to the middle of the dough (Image 1), and then do the same with the right side (Image 2). Repeat the process again with the left side (Image 3).

Then turn right and left side again at the end. Such made puff pastry put into the fridge for 25-30 minutes, in order to cut easier later. Do all the same with another table of puff pastry. Cooled down puff pastry cut with a sharp knife to the width of about 7 mm (0,276inch).

Each cut piece put in sugar, on both sides. Assort on the pan coated with baking paper and bake in preheated oven at 200 ° C about 9-10 minutes, or depending on your oven. Cookies should get a slightly golden color. When they were done, so hot from the oven, I immediately rolled again in the remaining sugar and cinnamon mixture, and then put on the fender for the cakes to cool completely.

If you'd like, you can skip this last hot process:). Cookies keep in the well pressurized  box, jars ....

I believe that wherever you put them, it will not stand for more than two days, because you will eat them with relish :)