# 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
# How To Make It:
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, black pepper, and lemon zest until smooth and homogeneous.
03 - Unroll one puff pastry sheet on a lightly floured surface. Evenly spread the cheese filling, leaving a ½-inch border around edges.
04 - Sprinkle the finely chopped sun-dried tomatoes evenly over the cheese filling.
05 - Place the second puff pastry sheet over the filling carefully. Press edges gently to seal the layers together.
06 - Transfer the assembled pastry to the prepared baking sheet. Position a small glass upside down in the center without cutting through.
07 - Using a sharp knife, cut from the edge of the glass outward into 16 even strips, spacing them evenly.
08 - Rotate each strip twice outward, away from the center, to form the poinsettia petals.
09 - Brush the entire pastry with the beaten egg. Sprinkle pine nuts over the petals if using.
10 - Bake for 22 to 25 minutes, or until the pastry is puffed and golden brown.
11 - Remove the glass, then garnish the center with additional sun-dried tomatoes and fresh basil leaves to resemble a poinsettia flower.
12 - Allow to cool slightly on the baking sheet before serving to ensure filling sets.
