Pies with ricotta and sun-dried tomatoes

Fine and crunchy :)

Preparation steps

Coat 1 for the peel: Wash the fresh basil, chop it finely and put it in a small bowl or cup, then squeeze the garlic and pour in the olive oil and mix well and let it stand for a while.
Coat 2 for crust: Mix ricotta, sour cream, eggs and salt.
Coat the first crust with a kitchen brush with a little coat 1, put over the second crust and coat again with the 1st coat and then spread a little dried tomato from the top on top. oil and sprinkle with finely grated hard cheese (if you like you can also finely chop the black olives and add). Put the crust over and coat with a little coat no.2, then peel, a little coat 1, tomato and grated, peel, a little coat 2 ..... and so repeat until you run out of material. I had 10 crusts, I spent 9.
Now roll everything finely into a roll lengthwise and cut into rings about 2.5 cm thick. Place the baking paper in a baking tray and arrange the cut rings, sprinkle each roll with a little more grated fish. Bake at 180 degrees for about 20 minutes or until they get a nice color.

Serving

Serve with yogurt or as desired :)

Ingredients

500 gas thin as possible crusts for pies and strudels
1-1.5 dlolive oil
2 womengarlic
10-15 sheetsfresh basil
250 grricotta cheese (can also be young cheese)
200 grsour cream (25% mm)
2 pcseggs
a bit of salt
approx. 70 grdried tomatoes (from olive oil)
approx. 20-30 grhard grated cheese
Optional:black olives (if you like)

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