# What You'll Need:
→ Cheese Filling
01 - 1 cup cream cheese, softened
02 - 1 cup shredded mozzarella cheese
03 - 1/2 cup crumbled feta cheese
04 - 2 tablespoons fresh chives, finely chopped
05 - 1/4 teaspoon black pepper
→ Cranberry Mixture
06 - 1 cup fresh or frozen cranberries
07 - 2 tablespoons granulated sugar
08 - 1 tablespoon orange zest
09 - 2 tablespoons orange juice
10 - 1/4 teaspoon ground cinnamon
→ Pastry
11 - 2 sheets puff pastry, thawed (about 17.6 ounces total)
12 - 1 egg, beaten (for egg wash)
→ Garnish
13 - 2 tablespoons pomegranate seeds (optional)
14 - 2 tablespoons chopped pistachios (optional)
15 - Fresh rosemary sprigs for decoration
# How To:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a small saucepan, combine cranberries, sugar, orange zest, orange juice, and cinnamon. Cook over medium heat until cranberries burst and the mixture thickens, approximately 7 to 10 minutes. Allow to cool completely.
03 - In a mixing bowl, blend cream cheese, shredded mozzarella, crumbled feta, chopped chives, and black pepper until smooth and well combined.
04 - Roll out one puff pastry sheet on a lightly floured surface. Cut into a 12-inch diameter circle. Transfer to the prepared baking sheet.
05 - Evenly spread the cheese filling over the pastry circle, leaving a 1-inch border around the edges.
06 - Distribute the cooled cranberry mixture evenly on top of the cheese layer.
07 - Place the second puff pastry sheet over the cranberry filling and trim it to match the base circle.
08 - Place a small bowl with a 3-inch diameter in the center as a guide. Using a sharp knife, cut from the edge of the bowl outward into five equally spaced rays to form a star.
09 - Gently twist each ray to expose layers and filling. Remove the center bowl.
10 - Brush the entire pastry surface with the beaten egg to achieve a golden finish.
11 - Bake for 18 to 22 minutes, or until the pastry is puffed and golden brown.
12 - Allow to cool slightly before garnishing with pomegranate seeds, chopped pistachios, and rosemary sprigs if desired. Serve warm or at room temperature.
