Save 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 has become a holiday favorite in my family; it's always a showstopper and so easy to make.
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
- Preheat:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Mix filling:
- In a bowl, mix the cream cheese, Parmesan, basil, chives, garlic, black pepper, and lemon zest until well combined.
- Assemble base:
- Unroll one puff pastry sheet on a lightly floured surface. Spread the cream cheese filling evenly, leaving a 1 cm (½ inch) border.
- Add tomatoes:
- Sprinkle chopped sun-dried tomatoes over the filling.
- Top layer:
- Place the second pastry sheet on top. Gently press the edges to seal.
- Prepare pastry:
- Place the filled pastry onto the prepared baking sheet.
- Cut petals:
- 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.
- Twist strips:
- Twist each strip twice away from the center to create petals.
- Apply egg wash:
- Brush the entire pastry with egg wash. Sprinkle pine nuts over the petals if using.
- Bake:
- Bake for 22-25 minutes, or until golden brown and puffed.
- Garnish:
- Remove the glass, and garnish the center with additional sun-dried tomatoes and fresh basil leaves to resemble a poinsettia.
- Cool:
- Let cool slightly before serving.
Save This recipe always brings everyone to the table with smiles and compliments during our family holiday celebrations.
Serving Suggestions
Serve warm with a light white wine such as Sauvignon Blanc to complement the creamy and tangy flavors.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in the oven to restore crispiness.
Variations
Try swapping sun-dried tomatoes with roasted red peppers or add crushed red pepper to the filling for a spicy kick.
Save This elegant appetizer is sure to impress and is simple enough to make ahead for your holiday parties.
Recipe FAQ
- → How is the poinsettia shape created?
The shape is formed by cutting the filled puff pastry into strips around a glass and twisting each strip twice outward to resemble petals.
- → Can I prepare the filling in advance?
Yes, the herbed cheese filling can be mixed a few hours ahead and refrigerated until ready to assemble.
- → What can I substitute for sun-dried tomatoes?
Roasted red peppers offer a flavorful alternative to sun-dried tomatoes in this dish.
- → How do I achieve a golden crust?
Brushing the pastry with beaten egg before baking ensures a shiny and golden finish.
- → Are pine nuts necessary for the garnish?
Pine nuts are optional; they add a pleasant crunch but can be omitted if preferred or due to allergies.