# Components:
→ Dough
01 - 1 lb ready-made puff pastry (2 sheets)
→ Filling
02 - 7 oz cream cheese
03 - 3.5 oz grated Gruyère cheese
04 - 2 tbsp chopped fresh chives
05 - 2 tbsp chopped fresh parsley
06 - 1 clove garlic, finely minced
07 - 1 small red bell pepper, finely diced
08 - 1 small zucchini, finely diced
09 - 1 egg yolk (for brushing)
10 - 1 tbsp milk
11 - 1/2 tsp black pepper
12 - 1/2 tsp salt
# Method:
01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - In a mixing bowl, blend cream cheese, Gruyère, chives, parsley, garlic, red bell pepper, zucchini, salt, and pepper until evenly mixed.
03 - Roll out puff pastry sheets on a lightly floured surface. Cut each sheet into 6 rectangles, totaling 12 pieces.
04 - Place approximately 1 heaping tablespoon of filling along the long edge of each rectangle. Roll tightly and pinch seams to seal.
05 - Position rolls seam-side down in a circle on the baking tray, overlapping slightly to form a crown.
06 - Mix egg yolk with milk and brush over rolls to ensure a golden finish during baking.
07 - Bake for 25 minutes or until puff pastry is risen and golden brown.
08 - Let cool for 5 minutes before serving. Present as a crown for easy sharing.
