# 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 - 1/4 tsp freshly ground black pepper
09 - 1/2 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)
# Steps to Follow:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine cream cheese, Parmesan, basil, chives, garlic, black pepper, and lemon zest in a bowl; mix until smooth.
03 - Unfold one pastry sheet on a lightly floured surface and spread filling evenly, leaving a 1/2 inch border.
04 - Scatter chopped sun-dried tomatoes evenly over the filling.
05 - Place the second pastry sheet atop and gently press edges to seal.
06 - Transfer pastry to prepared sheet. Place a small glass upside down in the center without cutting through.
07 - Using a sharp knife, cut pastry from edge of glass outward into 16 equal strips.
08 - Twist each strip twice away from the center to form petals.
09 - Brush pastry with beaten egg. Optionally, sprinkle pine nuts over petals.
10 - Bake for 22 to 25 minutes until golden and puffed.
11 - Remove glass; garnish center with extra sun-dried tomatoes and basil leaves to resemble a poinsettia.
12 - Allow to cool slightly before serving.
