Sweet puff wreath

250 g puff pastry

100 g raisins

50 g Chocolate

1/2 glass nuts

Roll out the dough on a plateau about 30 to 25 cm.

Wash the raisins, chocolate rub on a grater, crushed nuts.

Sprinkle dough evenly all the toppings, cut in half lengthwise, roll into two rolls, zaschipnut edge.

Entwine rolls around each other, connect the ends - get crimped ring on each curl to make small incisions.

Bake sweet puff wreath in a preheated 200 degree oven before serving sprinkle with powdered sugar.