# What You'll Need:
→ Base
01 - 1 sheet puff pastry, thawed (approximately 8.8 oz)
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 - ½ tsp lemon zest
06 - Salt and pepper, to taste
→ Decorations
07 - 1 small carrot, peeled
08 - 1 yellow bell pepper
09 - ½ cucumber
10 - 6 cherry tomatoes
11 - Edible flowers, optional (for garnish)
# Method:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Roll puff pastry on a lightly floured surface to ¼ inch thickness. Using flower-shaped cookie cutters, cut out 20 flowers.
03 - Place pastry flowers on the prepared baking sheet and brush their surfaces lightly with beaten egg.
04 - Bake for 10 minutes or until golden and puffed. Remove from oven and allow to cool completely.
05 - In a bowl, combine softened cream cheese, chopped chives, lemon zest, salt, and pepper until smooth.
06 - Cut carrot, cucumber, and bell pepper into thin rounds and decorative shapes using a knife or mini cutters. Halve the cherry tomatoes.
07 - Spread or pipe cream cheese mixture onto each cooled pastry flower.
08 - Arrange sliced vegetables and edible flowers on top to mimic petals and centers.
09 - Serve immediately or refrigerate until ready to serve.
