Cut the dried and fresh tomatoes into pieces. Put these in the blender together with the pine nuts, garlic, parmesan cheese and the olive oil. Mix the whole mixture into a homogeneous mass. If it is too dry, you can add a tablespoon of water. Add the rosemary and if necessary season with pepper and salt. (Note: dried tomatoes can already be salty)

Mix 125 gr yogurt with the lime juice and the oregano. Season with black pepper and finish with a few drops of olive oil.

Put a sheet of puff pastry open on your worktop. (sprinkle a little flower first on your worktop so the pastry does not stick) Add the tapenade richly on top of this sheet, also the edges. Put the second sheet nicely on top. Now cut (in the shortest length) strips of 2 cm. Disconnect them. Hold one end and gently turn the other end in the same direction as with a screw. Crush the ends together with your fingers and place them on a baking tray with paper. Mix the egg yolk with 1 tablespoon of water and brush the puff pastry with it. Sprinkle the sesame seeds over it. Bake them in a preheated oven at 160º for 20 min.