Preheat the oven to 160ºC.
Place the basil leaves and the pine nuts in a mini food processor or chopper, and blitz until fine. Alternatively, chop very finely with a sharp knife. Scrape into a small bowl.
Stir in the sun dried tomatoes, turkey, garlic granules, Parmesan cheese, lemon zest, yoghurt and season to taste with salt and pepper. Mix well until completely combined and a stiff mixture has formed.
Lay two pastry sheets out next to each other. Place a second sheet on top of each to make two double layered sheets. Cut each sheet into 6 rectangles, approx 15 x 12 cm, making a total of 12 rectangles.
Divide the filling mixture between each filo pastry rectangle, placing it down the middle but leaving approx 2 cm at each end.
Brush egg down one long edge, then roll up, and crimp the ends with your fingers to seal and make 'crackers'.
Place a sheet of baking parchment paper on a baking tray. Carefully place the filo crackers on the tray, seal side down.
Carefully brush all over with egg and place in the preheated oven for 10 - 12 minutes, or until golden.
Leave to cool a little on the tray then transfer to a serving plate and serve warm.