# What You Need:
→ Base
01 - 1 sheet puff pastry (approx. 8.8 oz), thawed
02 - 1 large egg, beaten (for egg wash)
→ Cream Cheese Filling
03 - 5.3 oz cream cheese, softened
04 - 1 tbsp fresh chives, finely chopped
05 - 1/2 tsp lemon zest
06 - Salt and pepper, to taste
→ Decorations
07 - 1 small carrot, peeled
08 - 1 yellow bell pepper
09 - 1/2 cucumber
10 - 6 cherry tomatoes
11 - Edible flowers (optional, for garnish)
# How to Make It:
01 - Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
02 - Roll out the puff pastry on a lightly floured surface to approximately 0.2 inches thickness. Use flower-shaped cookie cutters to cut out 20 flower shapes.
03 - Arrange the pastry flowers on the lined baking sheet. Lightly brush the tops with beaten egg. Bake for 10 minutes or until golden and puffed. Remove and allow to cool completely.
04 - In a small bowl, combine softened cream cheese, finely chopped chives, lemon zest, salt, and pepper until smooth.
05 - Thinly slice the carrot, cucumber, and yellow bell pepper into rounds and decorative shapes using a small knife or mini cookie cutters. Halve the cherry tomatoes.
06 - Spread or pipe a layer of the cream cheese mixture onto each cooled pastry flower.
07 - Arrange the sliced vegetables and optional edible flowers on top of each cream cheese layer to mimic petals and centers.
08 - Serve immediately or chill until ready to serve.
