Croissant wreath

Preparation

• Preheat the oven to 210 degrees Celsius and line a baking sheet with parchment paper.
• Heat 50 grams of butter in a skillet over medium-high heat. Sauté the finely chopped leeks for a few minutes. Add the white wine vinegar or white wine, cover the pan with a lid, and cook for 10 minutes until the leeks are soft.
• Gradually add the spinach, stirring until it wilts. Season with salt and pepper, then drain the vegetables in a colander.
• In a second skillet over low heat, melt 20 grams of butter. Toast the sliced almonds until they turn brown. Remove them from the pan and let them drain on a piece of kitchen paper. Coarsely chop the cranberries.
• Unroll the croissant dough and separate the triangles. You will need 8 triangles; you can use the remaining croissant dough for another purpose. Arrange the triangles in a wreath shape on the parchment paper, with the points facing outward and the wide bottoms overlapping.
• Mix half of the toasted almonds and half of the cranberries with the vegetable mixture. Then, spread the vegetable mixture over the overlapping bottoms of the croissant wreath. Sprinkle the sharp blue cheese over the top. Fold the points over the filling and press them firmly on the inside.
• Beat the egg and brush the croissant wreath with it. Bake the croissant wreath in the oven for 25-30 minutes.
• Lastly , slice the croissant wreath in 10-12 pieces. Now it is ready to be served!