# 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)
# How to make it:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine cream cheese, Parmesan, basil, chives, garlic, black pepper, and lemon zest until smooth and well blended.
03 - Unroll one puff pastry sheet on a lightly floured surface. Spread the filling evenly, leaving a ½-inch border around the edges.
04 - Evenly sprinkle the chopped sun-dried tomatoes over the filling layer.
05 - Place the second puff pastry sheet on top, pressing gently to seal the edges.
06 - Carefully place the assembled pastry onto the prepared baking sheet.
07 - Invert a small glass in the center of the pastry to define a circle without cutting through.
08 - Using a sharp knife, cut from the glass edge outward into 16 even strips around the pastry.
09 - Twist each strip twice away from the center to craft petal shapes.
10 - Brush the entire pastry with the beaten egg. Sprinkle pine nuts over the petals if desired.
11 - Bake for 22 to 25 minutes or until golden and puffed.
12 - Remove the glass. Garnish the center with extra sun-dried tomatoes and fresh basil leaves to mimic a poinsettia flower.
13 - Allow the pastry to cool slightly before presenting.
