Grind butter with sugar and thyme leaves. Add the cream at room temperature.

To this mixture add the flour, baking powder and salt, and knead a soft dough. The dough should slightly stick to hands.

Roll the dough out to a thickness of 5-7 mm (so it does not stick to the cutting surface, sprinkle it with flour). Cut circles about 10 cm in diameter. In each tortilla to make three cuts with different angles (as shown in photo). In the middle put a piece of mozzarella and sun-dried tomato (or two) and wrap one petal of the dough around the filling, then another and a third (see photo). You should get something like a rose or Tulip. Decorate with a sprig of thyme. I got 12 rolls.

Bake in a preheated 200°C oven for about 25 minutes until it will turn brown.

The buns cool slightly, garnish with fresh thyme sprigs and serve!