# 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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, blend cream cheese, Parmesan, basil, chives, garlic, pepper, and lemon zest until smooth and uniform.
03 - Unfold one puff pastry sheet on a lightly floured surface. Spread the filling evenly over the surface, leaving a ½-inch border around edges.
04 - Evenly distribute chopped sun-dried tomatoes atop the filling.
05 - Place the second pastry sheet on top and gently press edges to seal thoroughly.
06 - Carefully place the filled pastry onto the prepared baking sheet.
07 - Set a small glass upside down in the center. Using a sharp knife, cut from the edge of the glass outward into 16 equal strips without cutting through the center.
08 - Twist each strip twice away from the center to create petal shapes.
09 - Brush entire pastry surface with beaten egg. Sprinkle pine nuts over the petals if desired.
10 - Bake for 22 to 25 minutes until puffed and golden brown.
11 - Carefully remove the glass from the center. Decorate the center with additional sun-dried tomatoes and fresh basil leaves to resemble a poinsettia flower.
12 - Allow the pastry to cool slightly before serving to enhance flavor and texture.
