# 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 - 1/4 tsp freshly ground black pepper
09 - 1/2 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 Steps:
01 - Preheat 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 well incorporated.
03 - Roll out one puff pastry sheet on a lightly floured surface. Spread the filling evenly over the pastry, leaving a 1/2-inch border around the edges.
04 - Evenly sprinkle finely chopped sun-dried tomatoes atop the cream cheese layer.
05 - Place second puff pastry sheet over the filling. Gently press edges together to seal completely.
06 - Position the filled pastry onto the prepared baking sheet.
07 - Invert a small glass in the center of the pastry without cutting through. Using a sharp knife, slice from the glass edge outward into 16 equal strips.
08 - Twist each strip twice away from the center to form decorative petals.
09 - Brush entire pastry with beaten egg. Optionally, sprinkle pine nuts over the petals.
10 - Bake for 22 to 25 minutes, or until the pastry is golden brown and puffed.
11 - Remove the glass. Garnish the center with additional sun-dried tomatoes and fresh basil leaves to resemble a poinsettia flower.
12 - Allow to cool slightly before serving to enhance flavors and texture.
