# 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 tablespoons chopped fresh basil
06 - 2 tablespoons chopped fresh chives
07 - 1 garlic clove, minced
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/2 teaspoon lemon zest
→ Garnish
10 - 6 sun-dried tomatoes, finely chopped
11 - 1 tablespoon olive oil
12 - 2 tablespoons pine nuts (optional)
13 - Fresh basil leaves for decoration
# Preparation Steps:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Mix cream cheese, Parmesan, basil, chives, garlic, black pepper, and lemon zest in a bowl until smooth.
03 - Unroll one pastry sheet on lightly floured surface. Spread filling evenly, leaving a 1/2-inch border.
04 - Sprinkle chopped sun-dried tomatoes evenly over the filling.
05 - Place second sheet over filling and gently press edges to seal.
06 - Place sealed pastry onto prepared sheet.
07 - Invert a small glass in the center without cutting through. Cut pastry from glass edge outward into 16 strips.
08 - Twist each strip twice away from center to shape petals.
09 - Brush pastry with beaten egg. Sprinkle pine nuts over petals if using.
10 - Bake 22 to 25 minutes until golden brown and puffed.
11 - Remove glass. Garnish center with extra sun-dried tomatoes and fresh basil leaves to mimic poinsettia.
12 - Allow to cool slightly to set before serving.
