# 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)
# Method:
01 - Preheat the 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 - Unroll one puff pastry sheet on a lightly floured surface. Spread the cream cheese 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 sheet of puff pastry on top and gently press the edges to seal completely.
06 - Transfer the filled pastry carefully onto the prepared baking sheet.
07 - Place a small glass upside down in the center of the pastry without cutting through. Using a sharp knife, cut from the edge of the glass outward into 16 equal strips.
08 - Twist each strip twice away from the center to shape petal-like forms.
09 - Brush the entire pastry with beaten egg wash. If desired, sprinkle pine nuts evenly over the twisted petals.
10 - Bake in the preheated oven for 22 to 25 minutes until the pastry is golden brown and puffed.
11 - Remove the glass from the center. Garnish the center with additional sun-dried tomatoes and fresh basil leaves to resemble a poinsettia.
12 - Allow the pastry to cool slightly before serving to enhance flavor and texture.
