INGREDIENTS
1 sheet frozen puff pastry, thawed to room temperature
4oz cream cheese, softened
Zest of one lemon
Lemon juice (from one wedge of the lemon, or to taste)
A little olive oil (for baking)
2-3 shallots,  sliced from root to tip, trying to keep in tact (so looks like a tulip or other flower)
1-2 mini sweet peppers, thinly sliced cross-wise to create circles
Chive stems
Parsley springs
1 egg, beaten (for egg wash)
Plaza de Caviar black caviar of choice, for garnish
Plaza de Caviar Salmon or Trout roe, for garnish

DIRECTIONS
1. Preheat oven to 400°F and line a baking sheet with parchment paper
2. Mix cream cheese, lemon zest and lemon juice. Add zest or juice to preferred taste.  
3. Cut puff pastry sheet into 6 squares/rectangles and spread cream cheese on each square, leaving a small border without cream cheese. 
4. Drizzle parchment paper with olive oil (in 6 designated sections to fit puff pastry)
5. Arrange peppers or shallots on top of olive oil drizzle, close together like flowers and use chive and parsley for stems and leaves*
6. Cover each set of "flowers" with a square of puff pastry and press down on the edges with a fork to seal tightly*
7. Brush puff pastry squares with egg wash, poke a few holes around the puff pastry with a fork to allow steam to escape*
8. Bake until puff pastry is cooked through, golden and crispy, about 20-25 minutes. Allow to cool slightly. Carefully lift off the parchment with a spatula and flip over. Top shallot flowers with black caviar and spoon Salmon or Trout Roe into the pepper circles. 
9. Serve to Mom for a special treat on Mother's Day!

*easy steps the kids can help with!