Poinsettia Puff Pastry Appetizer

A festive and elegant savory pastry shaped like a poinsettia, filled with herbed cream cheese and sun-dried tomatoes—perfect for holiday entertaining.

This appetizer has become a staple for my holiday parties because it always impresses guests with its beautiful presentation and delicious taste

Ingredients

• Pastry: 2 sheets frozen puff pastry, thawed; 1 egg, beaten (for egg wash)
• Filling: 200 g (7 oz) cream cheese, softened; 50 g (1.75 oz) grated Parmesan cheese; 2 tbsp chopped fresh basil; 2 tbsp chopped fresh chives; 1 garlic clove, minced; ¼ tsp freshly ground black pepper; ½ tsp lemon zest
• Garnish: 6 sun-dried tomatoes, finely chopped; 1 tbsp olive oil; 2 tbsp pine nuts (optional); Fresh basil leaves (for decoration)

Instructions

Preheat oven:

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

Mix filling:

In a bowl, mix the cream cheese, Parmesan, basil, chives, garlic, black pepper, and lemon zest until well combined.

Prepare pastry:

Unroll one puff pastry sheet on a lightly floured surface. Spread the cream cheese filling evenly, leaving a 1 cm (½ inch) border.

Add tomatoes:

Sprinkle chopped sun-dried tomatoes over the filling.

Top pastry:

Place the second pastry sheet on top. Gently press the edges to seal.

Place pastry:

Place the filled pastry onto the prepared baking sheet.

Form petals:

Place a small glass upside down in the center (do not cut through). Using a sharp knife, cut the pastry from the edge of the glass outward into 16 even strips.

Twist strips:

Twist each strip twice away from the center to create petals.

Brush pastry:

Brush the entire pastry with egg wash. Sprinkle pine nuts over the petals if using.

Bake:

Bake for 22–25 minutes, or until golden brown and puffed.

Garnish:

Remove the glass, and garnish the center with additional sun-dried tomatoes and fresh basil leaves to resemble a poinsettia.

Serve:

Let cool slightly before serving.

Save

This recipe always brings our family together around the table with smiles and compliments—it's a holiday favorite

Serving Suggestions

Pair this appetizer with a crisp white wine or a light sparkling cocktail to complement the rich flavors

Variations

Substitute sun-dried tomatoes with roasted red peppers, and add crushed red pepper flakes to the filling for a spicy kick

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in the oven to maintain crispiness

Save

This poinsettia pastry is sure to wow your guests with its festive look and delicious flavor—perfect for any holiday gathering

Recipe FAQ Section

→ How do I shape the puff pastry into the poinsettia?

After layering the filling between two pastry sheets, place a small glass upside down in the center. Cut from the edge of the glass outward into 16 strips, then twist each strip twice away from the center to form petals.

→ Can I prepare the filling in advance?

Yes, the cream cheese mixture can be prepared ahead of time and refrigerated. Bring it to room temperature before assembling to ensure easy spreading.

→ What can I use instead of sun-dried tomatoes?

Roasted red peppers are a great substitute, providing a similar sweet and smoky flavor that complements the herbed filling.

→ How do I ensure the puff pastry is crispy and golden?

Brush the pastry with a beaten egg wash before baking and bake in a preheated oven at 200°C (400°F) until puffed and golden, usually 22–25 minutes.

→ Are pine nuts necessary for the garnish?

Pine nuts add a pleasant crunch and nutty flavor but are optional. You can omit them if preferred or for allergy concerns.

→ Can this appetizer be made vegetarian?

Yes, the dish is already vegetarian, using cheeses and herbs without any meat ingredients.