I like this recipe because it's really simple. You need 250gram of each ingredients except sugar, but sugar doesn't go to the dough.

So you just put the 250gram flour, butter and cottage cheese into a dish or on a tray. Work them together.
You have to use original butter or special baking margarine. If the margarine is too light, your dough will be sticky.

Roll the dough app. 1cm thick

and fold it. First fold the two sides into the center then fold it again.

Now roll again. Repeat twice or more the folding procedure. This is a base recipe of puff-pastry. You need folding to achieve the puffy consistence.

Wrap the folded dough into foil and put it into the fridge. The book says leave it in the fridge overnight, I think 3 hours is enough. If the butter or margarine was too light and the pastry is sticky, I put it into the freezer for 30 minutes.

Sprinkle the sugar and the cocos on your tray and roll the pastry on it. Then sprinkle sugar and cocos on the pastry. When you roll, you work the sugar in the pastry.

Roll it app. 1cm thick

then fold again - first the sides to the center, then into half

slice up the bar. I make pretty big palmiers, you could make smaller if you'd like.

Line your baking tray with foil or baking paper. Put the palmiers on it. Heat your oven to 220C and bake booth side of palmiers for 10 minutes. You should turn around the palmiers to caramelize booth sides.