Mini Tomato Strudel with Basil Cream

Toast the pine nuts in a pan until golden brown. Quarter the tomatoes, remove the seeds and cut into small cubes. Core and finely chop the chilli pepper. Finely chop the garlic clove. Pluck the oregano leaves and also chop them into small pieces. Heat olive oil in a pan. Lightly sauté tomatoes, garlic and chilli. Add the chopped oregano, the second thyme and rosemary ... sauté briefly and put everything aside and let cool. Pine nuts with it. Season with salt and pepper.

Dissolve the butter, but it must not be too hot. Lay out four Yufka pastry sheets, brush with the butter, place a second on top, brush again with butter and a third on top. Remove the rosemary and sprig of thyme from the tomatoes. Now distribute the tomato filling in a line on the upper edge, roll up and seal at the ends. Brush the rolls with butter again, place on a baking sheet lined with baking paper and bake in the oven at 200 ° C until golden brown.

In the meantime, pluck the basil and finely chop the leaves. Mix the quark with the sour cream. If necessary, add some milk or cream so that it becomes a smooth, creamy mixture. Season to taste with salt and pepper and stir in the basil.

Cut the dough rolls into small rolls and arrange on plates with the basil cream.