# What You'll Need:
→ Base
01 - 1 sheet puff pastry, thawed (approx. 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 - 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)
# Directions:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out the puff pastry to approximately 0.5 cm thickness. Use flower-shaped cookie cutters to cut out 20 flower shapes.
03 - Place the pastry flowers on the prepared baking sheet and brush 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 small bowl, combine cream cheese, chopped chives, lemon zest, salt, and pepper. Mix until smooth.
06 - Slice the carrot, cucumber, and bell pepper into thin rounds and small decorative shapes using a sharp knife or mini cutters. Halve the cherry tomatoes.
07 - Spread or pipe a layer of cream cheese mixture onto each cooled pastry flower.
08 - Arrange the sliced vegetables and edible flowers on each pastry to mimic petals and centers.
09 - Serve immediately or chill until ready to serve.
