{"id":507,"date":"2021-09-03T11:12:21","date_gmt":"2021-09-03T10:12:21","guid":{"rendered":"https:\/\/pastry-world.com\/?p=507"},"modified":"2021-09-03T11:12:22","modified_gmt":"2021-09-03T10:12:22","slug":"suhoor-snacks","status":"publish","type":"post","link":"https:\/\/pastry-world.com\/?p=507","title":{"rendered":"Suhoor Snacks"},"content":{"rendered":"

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Suhoor Snacks<\/h1>
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Use your Pastry World puff pastry 5\u201d squares to create a variety of quick breakfast fixes<\/strong><\/p>\n<\/div>\n<\/div><\/section><\/p><\/div>

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Ingredients <\/strong><\/p>\n

For Sugar Puffs<\/p>\n

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  • Granulated sugar<\/li>\n
  • 1 egg (for egg wash)<\/li>\n<\/ul>\n

    For Herb Twists<\/p>\n

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    • Softened butter<\/li>\n
    • Mixed herbs (or any herbs of your choice)<\/li>\n<\/ul>\n

      For Chocolate Twists<\/p>\n

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      • Nutella<\/li>\n
      • 1 egg (for egg wash)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div><\/section><\/div>

        Method<\/strong><\/p>\n

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        1. Sugar Puffs\n
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          1. Cut your squares into long strips<\/li>\n
          2. Brush with an egg wash and sprinkle with sugar<\/li>\n
          3. Bake at 220\u00b0C (200\u00b0C Fan \/ Gas Mark 7) until crispy and golden brown<\/li>\n<\/ol>\n<\/li>\n
          4. Herb Twists\n
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            1. Spread softened butter on puff pastry and sprinkle with the herbs of your choice<\/li>\n
            2. Hold both ends and give it a twist<\/li>\n
            3. Bake at 220\u00b0C (200\u00b0C Fan \/ Gas Mark 7) until crispy and golden brown<\/li>\n<\/ol>\n<\/li>\n
            4. Chocolate twists\n
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              1. Spread Nutella on puff pastry<\/li>\n
              2. Cut into 5\u201d long strips, hold each end and twist<\/li>\n
              3. Brush with an egg wash<\/li>\n
              4. Bake at 220\u00b0C (200\u00b0C Fan \/ Gas Mark 7) until crispy and golden brown<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/div><\/section><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":508,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-507","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorised"],"_links":{"self":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=507"}],"version-history":[{"count":1,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/507\/revisions"}],"predecessor-version":[{"id":509,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/507\/revisions\/509"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/media\/508"}],"wp:attachment":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=507"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=507"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}