# Components:
→ Base
01 - 1 sheet thawed puff pastry (approx. 8.8 oz)
02 - 1 large egg, beaten (for egg wash)
→ Cream Cheese Filling
03 - 5.3 oz softened cream cheese
04 - 1 tablespoon fresh chives, finely chopped
05 - 1/2 teaspoon lemon zest
06 - Salt, to taste
07 - Black pepper, to taste
→ Decorations
08 - 1 small carrot, peeled
09 - 1 yellow bell pepper
10 - 1/2 cucumber
11 - 6 cherry tomatoes
12 - Edible flowers (optional, for garnish)
# Method:
01 - Set the oven to 350°F and line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out the puff pastry to 0.2 inch thickness. Use flower-shaped cookie cutters to cut out 20 flower shapes.
03 - Arrange the pastry flowers on the baking sheet and brush each lightly with beaten egg.
04 - Bake for 10 minutes or until golden brown and puffed. Remove from oven and allow to cool completely.
05 - In a small bowl, combine the softened cream cheese, chopped chives, lemon zest, salt, and pepper until smooth.
06 - Thinly slice the carrot, cucumber, and bell pepper into rounds or decorative shapes. Halve the cherry tomatoes.
07 - Spread or pipe the cream cheese mixture onto each cooled pastry flower, then arrange the vegetable slices and edible flowers on top to mimic petals and centers.
08 - Serve immediately or refrigerate until ready to enjoy.
