Christmas wreath with raw ham, pistachios and feta

Preheat the oven to 200ºC. Mix the ham with the garlic, curry, half of the pistachios and the feta.

Remove the croissant dough from the packaging and cut off the triangular dough slices. Place a bowl of 10-12 cm ∅ cm in the middle of the baking sheet.

Place the short sides of the triangles slightly overlapping against the bowl. Then remove the bowl so that you get a star-shaped dough with a hole in the middle.

Divide the filling over the dough, keeping the edges and points of the dough free. Hit the points over the filling to the middle and stick them to the bottom of the short dough sides.

Brush the top with egg and sprinkle with the rest of the nuts. Fry the wreath in the middle of the oven in about 18 minutes until tender and golden brown.