# What you'll need:
→ Pesto Dip
01 - 7 oz cream cheese, softened
02 - 3.5 oz ricotta cheese
03 - 2.8 oz basil pesto (store-bought or homemade)
04 - 1 garlic clove, finely minced
05 - 0.7 oz grated Parmesan cheese
06 - 1 tablespoon lemon juice
07 - Salt and black pepper, to taste
→ Star Shape & Cracker Edges
08 - 1 sheet puff pastry (approx. 8.8 oz), thawed
09 - 1 egg, beaten (for egg wash)
10 - 1 tablespoon sesame seeds (optional, for garnish)
11 - Extra Parmesan cheese, for sprinkling
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll puff pastry to about 1/8-inch thickness. Using a 8-inch star-shaped cookie cutter, cut out a star. Place on prepared baking sheet.
03 - Cut remaining pastry into 0.6-inch wide strips. Arrange strips around the star edges to form a raised border, pressing gently to seal.
04 - Brush beaten egg over pastry edges. Sprinkle with sesame seeds and extra Parmesan if desired.
05 - Bake for 10–12 minutes until edges are golden brown and crisp. Cool completely on a wire rack.
06 - Combine cream cheese, ricotta, pesto, garlic, Parmesan, lemon juice, salt, and pepper in a bowl. Mix until smooth and creamy.
07 - Transfer cooled pastry star to serving platter. Spoon pesto filling into the center within the border. Serve immediately using crispy edges to scoop dip.
