# Components:
→ 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)
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine cream cheese, Parmesan, basil, chives, garlic, black pepper, and lemon zest in a bowl until smooth.
03 - Unroll one puff pastry sheet on a lightly floured surface. Spread the filling evenly, leaving a ½-inch border.
04 - Evenly sprinkle chopped sun-dried tomatoes over the filling.
05 - Place the second pastry sheet on top and gently press edges to seal.
06 - Place a small glass upside down in the center of the pastry. Using a sharp knife, cut sixteen even strips from the edge of the glass outward. Twist each strip twice away from the center to form petals.
07 - Brush the pastry with beaten egg and sprinkle pine nuts over petals, if desired.
08 - Bake for 22 to 25 minutes until golden brown and puffed.
09 - Remove glass carefully. Garnish the center with remaining sun-dried tomatoes and fresh basil leaves to resemble a poinsettia. Let cool slightly before serving.
