Little Honey Salmon Strudels with Mint-Sesame Pesto

Serves 4Preparation time 45 minutes (excluding baking time)
1/2 bunch of mint, picked and chopped
Grated zest of 1 organic lemon
2 tablespoons lemon juice
30 g chopped almonds
2 tablespoons sesame seeds
2 tablespoons mineral water
1 tablespoons sesame oil
2 tablespoons acacia honey
1 leek cut into thin rings
Sea salt
100 g goat cheese, crumbled
Freshly ground white pepper
8 sheets of yufka pastry dough (available at turkish specialty stores)
1 egg white (size M)

. For the pesto, pick and chop mint leaves. Put lemon zest and juice, almonds, 3 tablespoons of sesame seeds, mineral water, salt, 1 tablespoon oil, 1 tablespoon of honey in a tall container and purée well with a hand blender.
2. Boil leek in salted water for 5 minutes. Then, rinse under cold water. crumble goat cheese into medium sized pieces. Mix goat cheese, leek, salt, pepper and honey.
3. Cut the 8 sheets of yufka dough into 26 x 20 cm rectangles, spread onto a surface and brush with egg white. Spoon filling onto the narrower side of the dough, leaving a 1-2 cm edge. Fold the edge over the filling and roll like a strudel. Lay onto a parchment lined baking tray and brush the surface with egg white. Sprinkle with 1 tablespoon of sesame and sea salt. Bake in a preheated over at 200 degrees for 15 minutes (convection oven: for 10-15 minutes at 180 degrees)