# 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 fresh basil, chopped
06 - 2 tbsp fresh chives, chopped
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 mixing bowl, combine cream cheese, Parmesan, basil, chives, garlic, black pepper, and lemon zest until smooth.
03 - Unroll one puff pastry sheet on a lightly floured surface and spread the filling evenly, leaving a ½ inch border around the edges.
04 - Evenly sprinkle chopped sun-dried tomatoes over the cream cheese layer.
05 - Place the second puff pastry sheet on top and gently press the edges to seal.
06 - Carefully transfer the filled pastry onto the prepared baking sheet.
07 - Place a small glass upside down in the center and, using a sharp knife, cut the pastry outward from the edge of the glass into 16 equal strips without cutting through the center.
08 - Twist each strip twice away from the center to form petal shapes.
09 - Brush the entire pastry with the beaten egg and sprinkle pine nuts over the petals if desired.
10 - Bake for 22 to 25 minutes until golden brown and puffed.
11 - Remove the glass, then decorate the center with additional sun-dried tomatoes and fresh basil leaves, resembling a poinsettia flower.
12 - Allow to cool for a few minutes before serving.
