Prepare the Eggs: Place 3 eggs in a pot with 500ml of water.

Bring to a boil and cook for 10 minutes.

Remove the eggs, cool them under cold water, peel, and chop them finely.

Prepare the Filling: In a mixing bowl, combine the chopped boiled eggs, 100g of shredded mozzarella, 30g of chopped fresh dill, 120g of chopped dried tomatoes, 10g of minced garlic, and 40g of sour cream.

Mix well until all ingredients are evenly combined.

Assemble the Puff Pastry Roll: Preheat the oven to 180°C (356°F).

Roll out the 300g puff pastry on a floured surface.

Spread the prepared filling evenly over the puff pastry.

Roll the pastry tightly to enclose the filling.

Place the roll on a baking sheet lined with parchment paper.

Prepare the Egg Wash: In a small bowl, beat 1 egg.

Brush the top of the pastry roll with the beaten egg.

Sprinkle 5g of white sesame seeds over the top.

Bake: Bake in the preheated oven for 30 minutes, or until the pastry is golden brown and crispy.

Prepare the Sauce: In a small bowl, mix together 200g of mayonnaise, 15g of ketchup, 15g of mustard, and 5ml of vinegar.

Finely chop 1 pickled cucumber and add it to the sauce mixture.

Season with 5g of salt and 2g of black pepper.

Stir well to combine.

Serve: Allow the puff pastry roll to cool slightly before slicing.

Serve the slices with the prepared sauce on the side.