Prepare the kritsinia according to the instructions and lay them in order in a shallow baking pan. Mix the sugar with the cinnamon and sprinkle the kritsinia. Bake the kritsinia in a preheated oven at 180ºC for approx. 25 min. Let them cool down before pouring the chocolate on top. Cut the couverture chocolate in smaller parts and au bain-marie. Mix it with the butter and the rum. Leave the mixture aside for a while, until the chocolate starts to thicken and pour it over the kritsinia.

For the sweet kritsinia:
Defrost the pastry according to the instructions. Open the puff pastry leaves on the kitchen worktop and carve each one into 5 horizontal parts and 8 vertical parts, creating 80 pastry strips.

Place the pastry strips on the kitchen worktop; hold the two ends of each strip and reverse them in opposite directions to form a kritsini.
Lay the kritsinia in order in a shallow baking pan. Mix the sugar with the cinnamon and sprinkle the kritsinia.