# What you 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
# Directions:
01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, blend cream cheese, Parmesan, basil, chives, garlic, black pepper, and lemon zest until smooth and uniform.
03 - Unroll one puff pastry sheet on a lightly floured surface. Evenly spread the cream cheese mixture, leaving a ½ inch border.
04 - Scatter the finely chopped sun-dried tomatoes evenly over the filling layer.
05 - Place the second puff pastry sheet atop the filling. Press the edges gently to seal completely.
06 - Transfer the assembled pastry onto the parchment-lined baking sheet.
07 - Invert a small glass in the pastry center without cutting through. From the glass edge, cut outward into 16 even strips using a sharp knife.
08 - Twist each strip twice away from the center to shape petals.
09 - Brush the entire pastry surface with beaten egg. Sprinkle pine nuts over petals if desired.
10 - Bake for 22 to 25 minutes or until puffed and golden brown.
11 - Remove the inverted glass. Garnish the center with extra sun-dried tomatoes and fresh basil leaves to mimic a poinsettia flower.
12 - Allow to cool briefly to set before serving.
