Save A festive and elegant savory pastry shaped like a poinsettia, filled with herbed cream cheese and sun-dried tomatoes—perfect for holiday entertaining.
I have enjoyed making this appetizer with family during the holidays and it never fails to impress guests.
Ingredients
- Pastry: 2 sheets frozen puff pastry, thawed ; 1 egg, beaten (for egg wash)
- Filling: 200 g (7 oz) cream cheese, softened ; 50 g (1.75 oz) grated Parmesan cheese ; 2 tbsp chopped fresh basil ; 2 tbsp chopped fresh chives ; 1 garlic clove, minced ; ¼ tsp freshly ground black pepper ; ½ tsp lemon zest
- Garnish: 6 sun-dried tomatoes, finely chopped ; 1 tbsp olive oil ; 2 tbsp pine nuts (optional) ; Fresh basil leaves (for decoration)
Instructions
- Preheat:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Mix filling:
- In a bowl, mix the cream cheese, Parmesan, basil, chives, garlic, black pepper, and lemon zest until well combined.
- Spread filling:
- Unroll one puff pastry sheet on a lightly floured surface. Spread the cream cheese filling evenly, leaving a 1 cm (½ inch) border.
- Add tomatoes:
- Sprinkle chopped sun-dried tomatoes over the filling.
- Top pastry:
- Place the second pastry sheet on top. Gently press the edges to seal.
- Place pastry:
- Place the filled pastry onto the prepared baking sheet.
- Create petals:
- Place a small glass upside down in the center (do not cut through). Using a sharp knife, cut the pastry from the edge of the glass outward into 16 even strips. Twist each strip twice away from the center to create petals.
- Brush and garnish:
- Brush the entire pastry with egg wash. Sprinkle pine nuts over the petals if using.
- Bake:
- Bake for 22-25 minutes, or until golden brown and puffed.
- Finishing touches:
- Remove the glass, and garnish the center with additional sun-dried tomatoes and fresh basil leaves to resemble a poinsettia. Let cool slightly before serving.
Save This recipe has become a holiday tradition for many families and a centerpiece on our festive tables.
Notes
Serve with a light white wine such as Sauvignon Blanc for a perfect pairing.
Required Tools
Baking sheet, parchment paper, sharp knife, mixing bowl, pastry brush, small glass (for shaping)
Allergen Information
Contains Wheat (gluten), Milk (dairy), Egg, Pine nuts (if used). Double-check labels of puff pastry for hidden allergens.
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This appetizer is sure to impress with its beautiful presentation and delicious flavor.
Recipe Q&A
- → What type of cheese complements the puff pastry filling?
Soft cream cheese combined with grated Parmesan creates a creamy, tangy filling that pairs well with the herbs and tomatoes.
- → How do you shape the pastry into a poinsettia design?
After layering the filling between two pastry sheets, use a glass to outline the center, then cut the edges into strips, twisting pairs away from the center to form petal shapes.
- → Can I substitute sun-dried tomatoes with other ingredients?
Yes, roasted red peppers can be used as a flavorful alternative to sun-dried tomatoes in the filling and garnish.
- → What is the best way to achieve a golden crust?
Brushing the pastry surface with a beaten egg creates a shiny, golden-brown crust when baked.
- → Are pine nuts necessary in this dish?
Pine nuts are optional but add a pleasant crunch and nutty flavor to the finished pastry petals.