# What you need:
→ 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 (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)
# How to Make It:
01 - Set oven temperature to 350°F and line a baking sheet with parchment paper.
02 - Roll puff pastry on a lightly floured surface to 0.2 inch thickness and cut out 20 flower shapes using flower-shaped cookie cutters.
03 - Place flower-shaped pastry pieces onto the baking sheet and brush lightly with beaten egg.
04 - Bake in the preheated oven for 10 minutes until golden and puffed, then remove and allow to cool completely.
05 - In a small bowl, blend 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 with a knife or mini cutters; halve cherry tomatoes.
07 - Spread or pipe cream cheese mixture over cooled pastry flowers.
08 - Adorn the cream cheese layer with vegetable slices and edible flowers, arranging to mimic petals and centers.
09 - Serve immediately or refrigerate until ready to serve.
