# Ingredient List:
→ Pesto Dip
01 - 7 oz cream cheese, softened
02 - 3.5 oz ricotta cheese
03 - 2.8 oz basil pesto (store-bought or homemade)
04 - 1 garlic clove, finely minced
05 - 0.7 oz grated Parmesan cheese
06 - 1 tablespoon lemon juice
07 - Salt and black pepper, to taste
→ Star Shape & Cracker Edges
08 - 1 sheet puff pastry (about 8.8 oz), thawed
09 - 1 egg, beaten (for egg wash)
10 - 1 tablespoon sesame seeds (optional, for garnish)
11 - Extra Parmesan cheese, for sprinkling
# Steps:
01 - Set oven temperature to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Roll out the thawed puff pastry on a lightly floured surface to approximately 1/8 inch (3 mm) thickness. Using a 8-inch (20 cm) star-shaped cutter, cut out the star and transfer it to the prepared baking sheet.
03 - Cut remaining puff pastry into 0.6-inch (1.5 cm) wide strips. Arrange strips around the star’s edges to create a raised border, pressing gently to seal.
04 - Brush the pastry edges with beaten egg. Optionally, sprinkle with sesame seeds and additional Parmesan cheese.
05 - Bake for 10 to 12 minutes or until pastry is crisp and golden brown. Remove and let cool completely on a wire rack.
06 - In a mixing bowl, blend cream cheese, ricotta, pesto, minced garlic, Parmesan, lemon juice, salt, and black pepper until smooth and creamy.
07 - Transfer cooled pastry star to a serving platter. Spoon the pesto filling evenly into the center within the border. Serve immediately, using the crispy edges to scoop the dip.
