# 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, chopped basil, chives, minced garlic, black pepper, and lemon zest until smooth and well incorporated.
03 - Unroll one sheet of thawed puff pastry onto a lightly floured surface. Spread the filling evenly, leaving a ½-inch border around the edges.
04 - Sprinkle the finely chopped sun-dried tomatoes evenly over the filling layer.
05 - Place the second pastry sheet on top and gently press the edges to seal firmly.
06 - Carefully place the assembled pastry onto the prepared parchment-lined baking sheet.
07 - Invert a small glass in the center of the pastry without cutting through. Using a sharp knife, cut from the edge of the glass outward into 16 even strips.
08 - Twist each pastry strip twice away from the center to form poinsettia petals.
09 - Brush the entire pastry surface with beaten egg. If desired, sprinkle pine nuts evenly over the petals.
10 - Bake for 22 to 25 minutes, or until the pastry is puffed and golden brown.
11 - Remove the glass center. Decorate the center with additional sun-dried tomatoes and fresh basil leaves to resemble a poinsettia flower. Allow to cool slightly before serving.
