Cinnamon and brown sugar palmiers

Crispy, warm-tasting, the perfect companion to milk. The feel of home-made butter and cinnamon treats on a cold winter night. :)

These are one of those things where the puff pastry you use really makes a major difference, so choose carefully. It should be butter-made, with no additives and the more expensive kind. 

Last year: Chocolate and stout cupcakes, Tikka masala chicken cous cous, Czech poppy seed cakes (kolache). 

Ingredients:

• 375 g butter-made puff pastry
• 30 g butter
• 50 g brown sugar
• 2 tablespoons ground cinnamon

Preheat oven to 200 degrees C. Gather the ingredients.

Melt the butter:

Unwrap the pastry and brush it with melted butter all over.

Sprinkle it with sugar and cinnamon as evenly as possible:

Start rolling it together from both ends, like a parchment:

When it's completely rolled, wrap it up in paper or cling and put it in the fridge for at least 15 minutes. After it cools and hardens a bit, take it out and slice it into thin pieces (that will become the palmiers). Put them on a baking tray lined with baking paper:

Put in the preheated oven and bake for 20-25 minutes. Take out and dig in! :)