Festive phyllo wreath

Preheat the oven to 160°C.
Using a baking tray, loosely wrap 8 sheets of phyllo pastry around a metal ring, about 25 cm in diameter, as if wrapping fabric.
Cut the remaining sheets into strips and create bow shapes. Bake until crisp and slightly coloured. Using Prestick or double-sided tape, carefully stick the bows and the paper decorations of your choice onto the ring.
Carefully tie a ribbon to the wreath and hang it on the door or use it as the centrepiece on your Christmas table.