4 sheets yeast-free puff pastry
150g finely diced smoked bacon
50g melty cheese, grated
1 beaten egg
1 tablespoon caraway
Handful of chopped parsley

Sauce
100g sour cream
100g buttermilk
50g mayonnaise
2 garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon lemon juice
1 tablespoon chopped dill
½ teaspoon black pepper
Pinch of salt

Preheat oven to 180 C. Dust the working surface with flour.
Stick the sheets together in pairs by the longer sides and lightly roll out, resulting in two wide rectangles. Cut each rectangle into six triangles (twelve altogether). Lay the triangles on a greased baking tray, forming a circle. The wider ends should face inward whereas the tops should face outward, like the shape of the sun. Leave the center empty. Place the bacon, cheese and parsley on the inner circle (the wider ends of the triangles). Fold the longer edges over the filling and seal, forming a wreath. Brush with egg wash and sprinkle with caraway. Bake for 20–25 minutes.
Make the sauce by mixing all ingredients. Cut the wreath, enjoy warm with the dipping sauce.