# Ingredient List:
→ Pastry
01 - 2 sheets frozen puff pastry, thawed
02 - 1 egg, beaten (for egg wash)
→ Filling
03 - 7 oz cream cheese, softened
04 - 1.75 oz grated Parmesan cheese
05 - 2 tbsp chopped fresh basil
06 - 2 tbsp chopped fresh chives
07 - 1 garlic clove, minced
08 - ¼ tsp freshly ground black pepper
09 - ½ tsp lemon zest
→ Garnish
10 - 6 sun-dried tomatoes, finely chopped
11 - 1 tbsp olive oil
12 - 2 tbsp pine nuts (optional)
13 - Fresh basil leaves (for decoration)
# Recipe Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, blend cream cheese, Parmesan, basil, chives, minced garlic, black pepper, and lemon zest until smooth and homogeneous.
03 - Unfold one puff pastry sheet on a lightly floured surface. Evenly spread the filling, leaving a ½-inch border free around edges.
04 - Scatter the chopped sun-dried tomatoes uniformly over the filling layer.
05 - Place the second puff pastry sheet on top and gently press edges to seal tightly.
06 - Carefully move the filled pastry onto the prepared baking sheet.
07 - Invert a small glass at center of the pastry without piercing through. With a sharp knife, cut from the edge of the glass outward into 16 equal strips.
08 - Twist each strip twice away from the center to create petal shapes.
09 - Brush the entire pastry with beaten egg wash. Sprinkle pine nuts over petals if desired.
10 - Bake for 22 to 25 minutes or until golden brown and puffed.
11 - Remove the glass from the center. Garnish the center with additional sun-dried tomatoes and fresh basil leaves to resemble a poinsettia flower.
12 - Allow to cool slightly before serving.
