Cranberry croissants with white chocolate

Preheat the oven to 200ºC.

Mix the sugar with the cinnamon, lemon juice, cranberry compote and apple.

Remove the croissant dough from the can and cut the dough pieces.

Spoon about 1 tablespoon of the cranberry mixture on top of the middle of the wide section on the dough. Skip the dough a little. Press the sides slightly and roll the dough further. Turn the points slightly inwards.

Place the croissants on the baking sheet and brush the top with egg. Bake in the middle of the oven in about 20 minutes until golden brown and done.

Melt the chocolate au bain-marie. If the chocolate remains too thick, add a dash of cream or butter and mix well.

Allow the croissants to cool slightly. Drizzle with stripes of chocolate and stick the baking pearls on it.