# What You’ll Need:
→ Dough
01 - 17.6 oz 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
# How to Make It:
01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper.
02 - Combine cream cheese, Gruyère, chives, parsley, garlic, red bell pepper, zucchini, salt, and black pepper in a bowl until thoroughly blended.
03 - Roll out the puff pastry sheets on a lightly floured surface and cut each into six rectangles, totaling twelve.
04 - Place a heaping tablespoon of filling along the long side of each rectangle, then roll tightly, pinching seams to seal.
05 - Arrange the rolls seam-side down in a circle on the prepared tray, overlapping slightly to form a wreath.
06 - Mix egg yolk with milk and brush evenly over the rolls to achieve a golden finish.
07 - Bake for 25 minutes or until the rolls are puffed and golden brown.
08 - Allow to cool for 5 minutes before serving, presenting as a crown for guests to pull apart.
