# Ingredients:
→ 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 oven to 350°F. Line a baking sheet with parchment paper.
02 - Roll puff pastry on a lightly floured surface to 0.2 inch thickness. Cut out 20 flower shapes using cookie cutters.
03 - Place pastry flowers on prepared sheet and brush lightly with beaten egg.
04 - Bake for 10 minutes until golden and puffed. Remove and cool completely.
05 - Combine cream cheese, chives, lemon zest, salt, and pepper until smooth in a small bowl.
06 - Thinly slice carrot, cucumber, and bell pepper into rounds or petal shapes. Halve cherry tomatoes.
07 - Spread or pipe cream cheese mixture onto each cooled pastry flower.
08 - Arrange sliced vegetables and optional edible flowers on each to create petal and center designs.
09 - Serve immediately or refrigerate until ready to serve.
