Put the feta cheese, parsley and sun-dried tomatoes in a blender. Blend until smooth.
Scatter flour over a cutting board and roll out the puff pastry. Spread the smooth mixture onto the dough. Add Passata Basil with a spoon and sprinkle with chopped parsley.
Cut the dough into long 2 cm strips. Roll them up, put them in an oven dish and let them rest for 30 minutes. Cover with a towel.
Heat the oven to 200°. Brush each roll with some egg yolk and put them in the oven for 20 minutes until golden.
Serve as an appetizer, and garnish with some fresh parsley. Optional: use the rest of the Passata Basil as a dip. Enjoy!