# What You'll Need:
→ Cheese Filling
01 - 1 cup cream cheese, softened
02 - 1 cup shredded mozzarella cheese
03 - 1/2 cup crumbled feta cheese
04 - 2 tablespoons fresh chives, finely chopped
05 - 1/4 teaspoon black pepper
→ Cranberry Mixture
06 - 1 cup fresh or frozen cranberries
07 - 2 tablespoons granulated sugar
08 - 1 tablespoon orange zest
09 - 2 tablespoons orange juice
10 - 1/4 teaspoon ground cinnamon
→ Pastry
11 - 2 sheets puff pastry, thawed
12 - 1 egg, beaten (for egg wash)
→ Garnish
13 - 2 tablespoons pomegranate seeds (optional)
14 - 2 tablespoons chopped pistachios (optional)
15 - Fresh rosemary sprigs, for decoration
# Method:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Combine cranberries, sugar, orange zest, orange juice, and cinnamon in a small saucepan. Cook over medium heat until cranberries burst and mixture thickens, about 7 to 10 minutes. Set aside to cool completely.
03 - In a bowl, blend cream cheese, mozzarella, feta, chives, and black pepper until smooth.
04 - Roll out one puff pastry sheet on a lightly floured surface. Cut into a 12-inch circle and place on prepared baking sheet.
05 - Spread the cheese mixture evenly over the pastry circle, leaving a 1-inch border.
06 - Spoon the cooled cranberry mixture on top of the cheese layer, distributing evenly.
07 - Place the second puff pastry sheet over the filling and trim to match the bottom circle.
08 - Place a small 3-inch diameter bowl in the center. Using a sharp knife, cut from the edge of the bowl outward into five equal rays, forming a star shape.
09 - Carefully twist each ray outward to reveal layers and filling, then remove the bowl.
10 - Brush the entire pastry gently with beaten egg to ensure a golden crust.
11 - Bake for 18 to 22 minutes, or until the pastry is golden brown and puffed.
12 - Cool slightly, then optionally garnish with pomegranate seeds, pistachios, and rosemary. Serve warm or at room temperature.
