Pin It A festive and elegant savory pastry shaped like a poinsettia filled with herbed cream cheese and sun-dried tomatoes perfect for holiday entertaining.
This appetizer quickly became a holiday favorite in my family especially because of its beautiful presentation and delicious flavors.
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
- Step 1:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2:
- In a bowl, mix the cream cheese Parmesan basil chives garlic black pepper and lemon zest until well combined.
- Step 3:
- Unroll one puff pastry sheet on a lightly floured surface. Spread the cream cheese filling evenly leaving a 1 cm (½ inch) border.
- Step 4:
- Sprinkle chopped sun-dried tomatoes over the filling.
- Step 5:
- Place the second pastry sheet on top. Gently press the edges to seal.
- Step 6:
- Place the filled pastry onto the prepared baking sheet.
- Step 7:
- 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.
- Step 8:
- Twist each strip twice away from the center to create petals.
- Step 9:
- Brush the entire pastry with egg wash. Sprinkle pine nuts over the petals if using.
- Step 10:
- Bake for 22 25 minutes or until golden brown and puffed.
- Step 11:
- Remove the glass and garnish the center with additional sun-dried tomatoes and fresh basil leaves to resemble a poinsettia.
- Step 12:
- Let cool slightly before serving.
Pin It This recipe always brings us together around the table creating warm holiday memories.
Required Tools
Baking sheet, Parchment paper, Sharp knife, Mixing bowl, Pastry brush, Small glass (for shaping)
Notes
For extra flavor add a pinch of crushed red pepper to the filling Swap sun-dried tomatoes for roasted red peppers if preferred Serve with a light white wine such as Sauvignon Blanc
Nutritional Information
Calories 250 Total Fat 16 g Carbohydrates 19 g Protein 6 g per serving
Pin It Give this elegant appetizer a try to impress your guests and enjoy a delicious festive treat.
Recipe FAQs
- → How do I shape the puff pastry into poinsettia petals?
Place a small glass upside down in the center of the filled pastry. Cut the edges into 16 strips around the glass and twist each strip twice away from the center to mimic petals.
- → Can I substitute sun-dried tomatoes with another ingredient?
Yes, roasted red peppers work well as a flavorful alternative to sun-dried tomatoes in this filling.
- → What is the best way to ensure the pastry stays golden and crisp?
Brushing the pastry with beaten egg before baking helps achieve a golden, glossy finish and ensures a crisp texture.
- → Can pine nuts be omitted from the garnish?
Absolutely, pine nuts are optional and can be left out if preferred or due to allergies.
- → How long should the pastry cool before serving?
Allow the pastry to cool slightly after baking, about 10 minutes, so it sets and is easier to serve.