# Components:
→ Dough
01 - 2 sheets ready-made puff pastry (approximately 17.6 oz total)
→ Filling
02 - 7 oz cream cheese
03 - 3.5 oz grated Gruyère cheese
04 - 2 tablespoons chopped fresh chives
05 - 2 tablespoons 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 tablespoon milk
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon salt
# Method:
01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper.
02 - In a mixing bowl, combine cream cheese, Gruyère, chopped chives, parsley, minced garlic, diced bell pepper, diced zucchini, salt, and black pepper. Mix until evenly incorporated.
03 - On a lightly floured surface, roll out the puff pastry sheets and cut each into 6 rectangles, yielding 12 pieces in total.
04 - Place a heaping tablespoon of filling along the long edge of each pastry rectangle. Roll up tightly and pinch seams to seal.
05 - Arrange the rolls seam-side down on the prepared tray, overlapping slightly in a circular pattern to create a crown shape.
06 - Whisk egg yolk with milk and brush the mixture evenly over the rolls for a golden finish.
07 - Bake in the preheated oven for 25 minutes or until the rolls are puffed and golden brown.
08 - Let the crown cool for 5 minutes before serving. Present as a pull-apart sharing platter.
