{"id":516,"date":"2021-09-03T11:16:05","date_gmt":"2021-09-03T10:16:05","guid":{"rendered":"https:\/\/pastry-world.com\/?p=516"},"modified":"2021-09-03T11:16:06","modified_gmt":"2021-09-03T10:16:06","slug":"strawberries-and-cream-puff-pastry-triangles","status":"publish","type":"post","link":"https:\/\/pastry-world.com\/?p=516","title":{"rendered":"Strawberries and Cream Puff Pastry Triangles"},"content":{"rendered":"

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Strawberries and Cream Puff Pastry Triangles<\/h1>
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@shez_k03<\/u><\/strong><\/p>\n

A light and delicious dessert treat, excellent for tea parties or summer picnics<\/strong><\/p>\n<\/div>\n<\/div><\/section><\/p><\/div>

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

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  • Pastry World Puff Pastry Sheets \/ 5\u201d Squares<\/li>\n
  • 1 punnet of strawberries<\/li>\n
  • 300 ml Double cream<\/li>\n
  • 1 tsp vanilla extract<\/li>\n
  • 3 tbsp icing sugar<\/li>\n
  • 2 tbsp granulated sugar<\/li>\n
  • 1 egg beaten<\/li>\n
  • (Optional) 4 tbsp strawberry coulis or add a splash of water to jam and mix.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div><\/section><\/div>

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

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    1. Simply cut your sheet into 3-4\u201d triangles or squares (if using our 5\u201d squares, cut diagonally to get two triangles)<\/li>\n
    2. Egg wash the pastry & sprinkle over the granulated sugar.<\/li>\n
    3. Cook in a preheated oven at 160\u00b0c for 12-15 mins till golden brown. Let it cool<\/li>\n
    4. Wash & slice your strawberries<\/li>\n
    5. Pour the cream into a dish, add the icing sugar & vanilla extract & whip till stiff. Either place in a piping bag or leave it to spoon over the pastry.<\/li>\n
    6. Gently cut the cooled pastry in half<\/li>\n<\/ol>\n

      Assembling the pastry<\/strong><\/p>\n

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      1. Pipe or spoon the cream on the base of the pastry.<\/li>\n
      2. Add the strawberries.<\/li>\n
      3. Drizzle with the coulis or jam<\/li>\n
      4. Place the lid of pastry on top, dust with icing sugar & serve straightaway.<\/li>\n<\/ol>\n<\/div><\/section><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":517,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-516","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\/516","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=516"}],"version-history":[{"count":1,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/516\/revisions"}],"predecessor-version":[{"id":518,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/516\/revisions\/518"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/media\/517"}],"wp:attachment":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}