# What You'll Need:
→ 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
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine cream cheese, Parmesan, basil, chives, garlic, black pepper, and lemon zest until thoroughly blended.
03 - Unroll one puff pastry sheet on a lightly floured surface. Spread the cheese filling evenly, leaving a ½-inch border around the edges.
04 - Sprinkle finely chopped sun-dried tomatoes evenly over the cheese filling.
05 - Place the second puff pastry sheet on top and gently press the edges to seal the layers together.
06 - Carefully place the filled pastry onto the prepared baking sheet.
07 - Place a small glass upside down at the center of the pastry without cutting through. Using a sharp knife, cut from the edge of the glass outward into 16 equal strips.
08 - Twist each strip away from the center twice to create petal shapes.
09 - Brush the entire pastry with the beaten egg wash. Sprinkle pine nuts over the petals if desired.
10 - Bake for 22 to 25 minutes until the pastry is golden brown and puffed.
11 - Carefully remove the glass from the center. Garnish with additional sun-dried tomatoes and fresh basil leaves to mimic a poinsettia flower.
12 - Allow to cool slightly before serving for best texture and flavor.
