Rinse, dry and finely chop the parsley and basil. Peel garlic, press through a press. Separate eggs, set egg whites aside. Crush cheese, stir with egg yolks. Roast pine nuts without fat in a frying pan until golden brown. Rinse peppers, remove seeds, chop finely. Rinse tomatoes, quarter, remove seeds, dice. Heat oil. Fry bacon in it, then drain fat well. Mix cheese mixture with bacon, herbs, garlic, pine nuts and paprika powder. Cut dough squares into quarters, spread filling evenly on dough squares. Brush edges with egg white. Fold each 2 sides inward, roll up the squares. Fry in oil for about 3 minutes in portions in deep fryer heated to 180 degrees. Rinse and dry the mint and chop finely. Stir through with the kitchen herb sauce.
Serve with: cucumber-tomato salad
Brush edges: At room temperature, the edges of the pastry sheets become dry very quickly. Next they become difficult to prepare. Therefore, before rolling up, brush the edges of the dough with a mixture of 2/3 water and one third oil.
Our tip: use a delicious spicy bacon for a delicious touch!
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