# Ingredient List:
→ Base
01 - 1 sheet puff pastry, thawed (approx. 8.8 oz)
02 - 1 large egg, beaten (for egg wash)
→ Cream Cheese Filling
03 - 150 g cream cheese, softened (approx. 5.3 oz)
04 - 1 tablespoon fresh chives, finely chopped
05 - 1/2 teaspoon 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:
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 about 0.2 inches (0.5 cm) thickness. Use flower-shaped cookie cutters to cut out 20 flowers.
03 - Place the pastry flowers on the prepared baking sheet and brush each lightly with the beaten egg.
04 - Bake for 10 minutes or until golden and puffed. Remove from oven and cool completely.
05 - Combine cream cheese, finely chopped chives, lemon zest, salt, and pepper in a small bowl and mix until smooth.
06 - Thinly slice carrot, cucumber, and bell pepper into rounds or small decorative shapes using a sharp knife or mini cutters. Halve the cherry tomatoes.
07 - Spread or pipe the cream cheese mixture onto each cooled pastry flower.
08 - Arrange the sliced vegetables and edible flowers on top to resemble petals and flower centers.
09 - Serve immediately or chill until ready to serve.
