{"id":5710,"date":"2025-11-10T17:00:00","date_gmt":"2025-11-10T20:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=5710"},"modified":"2026-10-14T18:09:51","modified_gmt":"2026-10-14T21:09:51","slug":"cheese-and-chimichurri-puff-pastry-pinwheels","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/cheese-and-chimichurri-puff-pastry-pinwheels\/","title":{"rendered":"Cheese and Chimichurri Puff Pastry Pinwheels"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Cheese and chimichurri pinwheels are baked puff pastry bites with a melting cheese filling and a herby sauce. They make around 18\u201324 pieces, depending on the size, and suit Christmas buffets or party platters. The Brazilian original calls them little cheese trees, but its roll-and-slice method makes spirals rather than tree shapes.<\/strong><\/p>\n<p><strong>Cheese and chimichurri pinwheels<\/strong> bring crisp pastry and fragrant herbs together in one savoury bite. Make them for a festive gathering, experiment with different cheeses, or use the practical notes below when planning party orders.<\/p>\n<p><\/p>\n<h2>Ingredients for cheese and chimichurri pinwheels<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/puff-pastry-cheese-and-herbs-for-savoury-pinwheels-5710-1.webp\" alt=\"Puff pastry, cheese and herbs for savoury pinwheels\" title=\"Puff pastry, cheese and herbs for savoury pinwheels\"><\/p>\n<p>Gather the ingredients for these <strong>cheese and chimichurri pinwheels<\/strong>. Expect approximately 18\u201324 pieces, depending on the length of the roll and how thickly you slice it.<\/p>\n<p><strong>Ingredients for cheese and chimichurri pinwheels<\/strong><\/p>\n<ul>\n<li><strong>500 g ready-made puff pastry<\/strong> \u2014 thawed in the fridge if frozen. Use a block or an equivalent quantity of sheets, following the packet\u2019s handling instructions.<\/li>\n<li><strong>300 g coarsely grated mozzarella<\/strong> \u2014 choose a low-moisture variety for baking. You can replace part with provolone or mild Cheddar.<\/li>\n<li><strong>Up to 100 g grated Parmesan, optional<\/strong> \u2014 adds a stronger, saltier flavour. For vegetarian pinwheels, use a suitable vegetarian hard cheese instead.<\/li>\n<li><strong>1 large egg, beaten<\/strong> \u2014 for brushing the pastry. Alternatively, use a little milk mixed with olive oil; this will give a different finish.<\/li>\n<li><strong>Up to 2 tablespoons melted butter, optional<\/strong> \u2014 for a very light finishing brush after baking, rather than soaking the raw pastry. Olive oil is an alternative.<\/li>\n<li><strong>240 ml prepared chimichurri, for filling and serving<\/strong> \u2014 homemade or shop-bought. Start with only 2\u20133 tablespoons of the drained herb mixture inside the pastry and reserve the rest for serving.<\/li>\n<li><strong>1 small garlic clove, crushed, optional<\/strong> \u2014 add only if your prepared chimichurri needs more garlic. A small pinch of garlic granules is an alternative.<\/li>\n<li><strong>Up to 1 tablespoon olive oil, optional<\/strong> \u2014 to adjust the sauce only if needed; prepared chimichurri already contains oil.<\/li>\n<li><strong>Salt, to taste<\/strong> \u2014 you may not need any, depending on the cheese and sauce.<\/li>\n<li><strong>Freshly ground black pepper<\/strong> \u2014 to season the filling.<\/li>\n<li><strong>2 tablespoons chopped fresh parsley, optional<\/strong> \u2014 to refresh the sauce, plus a little for serving.<\/li>\n<li><strong>Plain flour<\/strong> \u2014 a little for dusting the work surface if rolling out a block of pastry.<\/li>\n<li><strong>Baking parchment or a suitable silicone baking mat<\/strong> \u2014 to line the tray.<\/li>\n<\/ul>\n<p><strong>Quick tip:<\/strong> keep the filling fairly dry and adjust the sauce\u2019s chilli and garlic to taste. Traditional Parmesan contains animal rennet, so choose cheeses labelled suitable for vegetarians if needed.<\/p>\n<h2>How to make cheese and chimichurri pinwheels<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/rolling-cheese-and-chimichurri-puff-pastry-5710-2.webp\" alt=\"Rolling cheese and chimichurri puff pastry\" title=\"Rolling cheese and chimichurri puff pastry\"><\/p>\n<p>Follow these steps to prepare <strong>cheese and chimichurri pinwheels<\/strong>. Keep the pastry cool while working and avoid overfilling it.<\/p>\n<ol>\n<li><strong>Heat the oven:<\/strong> preheat to 200\u00b0C conventional\/180\u00b0C fan, or the pastry manufacturer\u2019s recommended temperature. Line a baking tray and position a shelf in the centre.<\/li>\n<li><strong>Adjust the chimichurri:<\/strong> taste the prepared sauce before adding anything. If needed, stir in the crushed garlic, parsley and a little olive oil. Reserve most for serving; drain the small amount intended for the filling.<\/li>\n<li><strong>Roll out the pastry:<\/strong> on a lightly floured surface, roll the cool pastry into a rectangle about 30 \u00d7 40 cm. If using separate ready-rolled sheets, make smaller rolls rather than stretching them excessively.<\/li>\n<li><strong>Add the cheese:<\/strong> scatter the mozzarella and optional hard cheese evenly, leaving a 1 cm border. This is a generous filling: hold back any excess if the pastry will not roll and seal neatly.<\/li>\n<li><strong>Add the chimichurri:<\/strong> distribute 2\u20133 tablespoons of the drained herb mixture across the cheese. Do not pour the full 240 ml over the pastry; too much liquid makes it soggy.<\/li>\n<li><strong>Roll and slice:<\/strong> roll from a long edge into a firm cylinder and seal the seam. Chill briefly if it has softened, then slice into rounds about 2 cm thick. A 40 cm roll gives roughly 20 pinwheels.<\/li>\n<li><strong>Arrange and brush:<\/strong> place the rounds cut-side up on the tray, leaving room to expand. Lightly brush the exposed pastry with beaten egg or the milk-and-oil alternative. Add a little extra hard cheese if desired.<\/li>\n<li><strong>Bake:<\/strong> check from about 18\u201320 minutes and continue until the pastry is well risen, golden and cooked through at the centre and underneath. Thick, generously filled pieces may need 25\u201330 minutes or longer; use appearance and doneness rather than a fixed time alone.<\/li>\n<li><strong>Rest and serve:<\/strong> leave on the tray for 3\u20135 minutes to firm up. If desired, brush very lightly with melted butter, then serve warm with the reserved chimichurri separately. The cheese can be very hot.<\/li>\n<li><strong>Store and reheat:<\/strong> cool promptly and refrigerate within two hours in a covered container at 5\u00b0C or below. Use within 48 hours. Reheat once until steaming hot throughout; an oven helps restore the pastry\u2019s crispness.<\/li>\n<\/ol>\n<p><strong>Practical tips<\/strong><\/p>\n<ul>\n<li>Drain excess oil or vinegar from the sauce used inside the pastry. Keep the remaining sauce separately for serving.<\/li>\n<li>For a stronger flavour, replace some of the mozzarella with provolone rather than adding an increasingly thick layer of filling.<\/li>\n<li>If the pastry packet allows freezing after preparation, freeze the unbaked rounds on a tray until firm, then pack them. Follow the pastry\u2019s instructions for baking from frozen and allow extra time; a fixed additional 4\u20136 minutes may not be enough.<\/li>\n<li>Use baking parchment or an oven-safe silicone mat to prevent sticking and make it easier to lift the cooked pastries.<\/li>\n<\/ul>\n<h2>Cheese and chimichurri pinwheel variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/savoury-pastry-pinwheels-with-different-fillings-5710-3.webp\" alt=\"Savoury pastry pinwheels with different fillings\" title=\"Savoury pastry pinwheels with different fillings\"><\/p>\n<p>Try these variations on <strong>cheese and chimichurri pinwheels<\/strong>, making a small batch first when changing the filling.<\/p>\n<p><strong>1. A little extra heat<\/strong><\/p>\n<p>For a spicy version, add chilli flakes to the filling or choose a hotter chimichurri. Start gently and adjust to your guests\u2019 preferences.<\/p>\n<ul>\n<li><strong>Addition:<\/strong> up to 1 teaspoon dried chilli flakes for the whole batch, or less to taste.<\/li>\n<li><strong>Milder alternative:<\/strong> omit the chilli and use a little black pepper instead.<\/li>\n<\/ul>\n<p><strong>2. Smoky and savoury<\/strong><\/p>\n<p>Replace part of the mozzarella with smoked provolone or smoked Cheddar. A little smoked paprika also adds depth.<\/p>\n<ul>\n<li><strong>Adjustment:<\/strong> replace 100 g of the mozzarella with grated provolone, or add up to 1 teaspoon smoked paprika to taste.<\/li>\n<li><strong>Tip:<\/strong> taste the sauce before adding salt, as smoked and aged cheeses can already be quite salty.<\/li>\n<\/ul>\n<p><strong>3. Ricotta and herbs<\/strong><\/p>\n<p>Well-drained ricotta gives a softer filling. Use cheeses suitable for vegetarians if that is the version you want.<\/p>\n<ul>\n<li><strong>Alternative filling:<\/strong> replace the original cheese mixture with 150 g well-drained ricotta and 200 g grated mozzarella. Add extra herbs, keeping the mixture spreadable rather than wet.<\/li>\n<li><strong>Vegan option:<\/strong> use vegan puff pastry and replace every dairy cheese and the optional butter with suitable plant-based products. Omit the egg wash or use a little unsweetened plant drink; check the chimichurri ingredients too.<\/li>\n<\/ul>\n<p><strong>4. Prosciutto and cheese<\/strong><\/p>\n<p>For a meat version, add thin strips of prosciutto or coppa and a little hard cheese. Keep the filling thin enough to roll cleanly.<\/p>\n<ul>\n<li><strong>Addition:<\/strong> 60\u201380 g thinly sliced cured ham for 500 g pastry.<\/li>\n<li><strong>Tip:<\/strong> reduce other salty ingredients and serve the chimichurri on the side so guests can add their own.<\/li>\n<\/ul>\n<p><strong>5. Smaller party bites<\/strong><\/p>\n<p>Slice thinner rounds for bite-sized pastries. Leave space between them and check them earlier, without automatically increasing the oven temperature.<\/p>\n<ul>\n<li><strong>Adjustment:<\/strong> slice about 1.5 cm thick and begin checking from 15 minutes at the temperature used for the main recipe. Continue until golden and cooked through; thinner does not guarantee a particular baking time.<\/li>\n<li><strong>Serving variation:<\/strong> offer different herb sauces separately, such as mild chimichurri, a chilli version and a lemon-herb sauce.<\/li>\n<\/ul>\n<p><strong>Tips when trying variations<\/strong><\/p>\n<ul>\n<li><strong>Salt balance:<\/strong> use less added salt when the filling contains strongly flavoured cheese or cured meat.<\/li>\n<li><strong>Texture:<\/strong> combine melting and firmer cheeses, but drain wet ingredients and avoid an excessively thick filling.<\/li>\n<li><strong>Presentation:<\/strong> add fresh herbs and small bowls of sauce alongside the pastries.<\/li>\n<\/ul>\n<h2>Presentation, storage and selling<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/packing-golden-pastry-pinwheels-for-serving-5710-4.webp\" alt=\"Packing golden pastry pinwheels for serving\" title=\"Packing golden pastry pinwheels for serving\"><\/p>\n<p><strong>Presentation:<\/strong> arrange the pinwheels on platters or clean serving boards with chimichurri in separate bowls. A few fresh herbs and simple napkins are all you need.<\/p>\n<p><strong>Putting together a platter<\/strong><\/p>\n<ul>\n<li>Arrange the pastries in loose rows with enough space to show their spiral layers.<\/li>\n<li>Serve individual portions of chimichurri in ramekins or suitable sauce pots.<\/li>\n<li>Garnish with parsley, a few hard-cheese shavings or lemon wedges without covering the pastry.<\/li>\n<li>For a buffet, clearly identify the variations and provide accurate allergen information, including milk, wheat and egg where used.<\/li>\n<\/ul>\n<p><strong>Packaging for orders<\/strong><\/p>\n<ul>\n<li>Use food-safe boxes or containers with separate compartments or pots for the sauce.<\/li>\n<li>Include storage and reheating instructions suited to the actual product. Reheat once until steaming hot throughout; a fixed number of minutes is not a safety guarantee.<\/li>\n<li>Choose packaging that protects the food and is suitable for its temperature and moisture. Check local disposal arrangements before claiming it is recyclable or compostable.<\/li>\n<\/ul>\n<p><strong>Safe storage<\/strong><\/p>\n<ul>\n<li><strong>Refrigeration:<\/strong> cool cooked pastries promptly, refrigerate within two hours at 5\u00b0C or below and use within 48 hours. Follow any shorter ingredient use-by limit.<\/li>\n<li><strong>Freezing:<\/strong> if the pastry label permits it, freeze unbaked rounds until firm before packing. Use within about two months for best quality. Follow packet directions for cooking from frozen and check that the centres and bases are fully baked.<\/li>\n<li><strong>Transport:<\/strong> keep chilled pastries and sauce cold in an insulated carrier with ice packs. Do not rely on an insulated bag alone to keep food safely warm.<\/li>\n<li><strong>Reheating:<\/strong> use an oven or air fryer to help crisp the pastry and heat it until steaming hot throughout. Reheat only once. Microwaving generally softens the pastry.<\/li>\n<\/ul>\n<p><strong>Hygiene and labelling<\/strong><\/p>\n<ul>\n<li>Record the preparation date, batch and full ingredients. If selling, check the food-business requirements that apply to your location before taking orders.<\/li>\n<li>Provide accurate allergen information and storage instructions. Milk, wheat and egg are present in the standard recipe; sauces and substitutions may introduce other allergens.<\/li>\n<li>Keep work surfaces and utensils clean. Refrigerate cheese and prepared sauces according to their labels, and avoid cross-contamination.<\/li>\n<\/ul>\n<p><strong>Planning a realistic selling price<\/strong><\/p>\n<ul>\n<li>Calculate ingredients, packaging, energy, labour, overheads and expected waste, then divide by the saleable yield. Set a price from those costs and your market; a percentage added to cost is a mark-up, not the same as a profit margin.<\/li>\n<li>Consider both small snack portions and larger party boxes, keeping the sauce separate.<\/li>\n<li>If offering samples at events, follow the organiser\u2019s and local authority\u2019s food-safety requirements and collect feedback on flavour and portion size.<\/li>\n<li>Seasonal presentation can make the product easier to understand, but it does not replace sound costing and safe handling.<\/li>\n<\/ul>\n<p><strong>Practical tip:<\/strong> use clear photographs of the actual product and provide realistic storage and consumption instructions.<\/p>\n<h2>Recipe notes and serving pairings<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cheese-pinwheels-with-chimichurri-sauce-5710-5.webp\" alt=\"Cheese pinwheels with chimichurri sauce\" title=\"Cheese pinwheels with chimichurri sauce\"><\/p>\n<p><strong>Recipe notes:<\/strong> this snack combines crisp puff pastry with cheese and an oil-and-herb sauce. Its flavour and texture are easy to vary, provided the filling is kept fairly dry.<\/p>\n<p><strong>A few useful details<\/strong><\/p>\n<ul>\n<li><strong>About the name:<\/strong> the Portuguese source calls these pinheirinhos, or little trees. Its instructions make sliced spirals, so this English version calls them pinwheels rather than promising a tree shape.<\/li>\n<li><strong>Flavour combination:<\/strong> the rich pastry and melted cheese are balanced by chimichurri\u2019s herbs and acidity.<\/li>\n<li><strong>Versatility:<\/strong> serve them as a starter, a buffet snack or part of a party-food selection.<\/li>\n<li><strong>Make-ahead convenience:<\/strong> freezing suitable unbaked portions can simplify preparation. Check the pastry manufacturer\u2019s freezing guidance first.<\/li>\n<li><strong>Planning the time:<\/strong> allow for rolling, filling, chilling if needed, baking and a short rest. Test a batch before promising a fixed turnaround for orders.<\/li>\n<\/ul>\n<p><strong>What to serve with them<\/strong><\/p>\n<p><strong>Beer pairings<\/strong><\/p>\n<ul>\n<li><strong>Blonde ale or pale lager:<\/strong> a crisp option alongside the rich cheese filling.<\/li>\n<li><strong>A lighter IPA:<\/strong> an option for those who enjoy bitterness with herby, spicy food.<\/li>\n<li><strong>Amber ale:<\/strong> can complement a smoked-cheese variation.<\/li>\n<\/ul>\n<p><strong>Wine pairings<\/strong><\/p>\n<ul>\n<li><strong>Brut sparkling wine or dry Prosecco:<\/strong> the acidity and bubbles contrast with buttery pastry.<\/li>\n<li><strong>Fresh white wines:<\/strong> Sauvignon Blanc or a dry Vinho Verde can work with the sauce\u2019s herbal notes.<\/li>\n<li><strong>Dry ros\u00e9:<\/strong> an option for versions with cured ham or stronger cheese.<\/li>\n<li><strong>A light-bodied red:<\/strong> choose a style with gentle tannins alongside smoked provolone.<\/li>\n<\/ul>\n<p><strong>Alcohol-free options<\/strong><\/p>\n<ul>\n<li><strong>Sparkling water with lemon:<\/strong> a simple, refreshing contrast to the rich pastry.<\/li>\n<li><strong>Chilled lemon or fennel tea:<\/strong> offers a gentle herbal pairing.<\/li>\n<li><strong>Ginger ale:<\/strong> brings a little sweetness and spice. Choose an alcohol-free product.<\/li>\n<\/ul>\n<p><strong>Accompaniments and serving ideas<\/strong><\/p>\n<ul>\n<li><strong>Sauces:<\/strong> provide extra chimichurri and a mild creamy dip for guests who prefer less acidity.<\/li>\n<li><strong>Portions:<\/strong> allow around 2\u20133 pieces per person as part of a varied buffet, adjusting for size and the rest of the menu. Snack boxes might contain 4\u20136 pieces with sauce.<\/li>\n<li><strong>Serving temperature:<\/strong> enjoy freshly baked pinwheels warm once the molten cheese has cooled enough to eat. Put out small batches rather than leaving them warm for hours.<\/li>\n<li><strong>Fresh herbs:<\/strong> parsley or chives add colour and a fresh aroma.<\/li>\n<\/ul>\n<p><strong>Pairing tip:<\/strong> taste the finished filling before choosing drinks and accompaniments. The aim is a flavour combination you enjoy, not a rigid pairing rule.<\/p>\n<h2>Final thoughts<\/h2>\n<p><strong>Cheese and chimichurri pinwheels<\/strong> are a useful addition to a Christmas buffet or party platter. Keep the pastry cool, use a restrained amount of sauce and bake until the layers are properly cooked.<\/p>\n<p>Thank you for reading. Visit <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas<\/a> for more festive recipes, seasonal inspiration and practical ideas for your celebrations.<\/p>\n<h2>FAQ \u2014 Cheese and Chimichurri Pinwheels<\/h2>\n<h3>Which cheeses can I use?<\/h3>\n<p>Low-moisture mozzarella provides a melting base. Replace part with provolone or Cheddar, or add a little hard cheese for a stronger flavour. Use cheeses labelled suitable for vegetarians when needed and adjust the salt.<\/p>\n<h3>How should I store them?<\/h3>\n<p>Cool promptly and refrigerate within two hours at 5\u00b0C or below. Use within 48 hours and reheat once until steaming hot throughout. Freeze unbaked rounds only if the pastry instructions allow it; about two months is a useful quality guideline.<\/p>\n<h3>Can I make a vegan version?<\/h3>\n<p>Yes, with suitable vegan pastry, plant-based cheese and no dairy butter or egg wash. Use a little unsweetened plant drink to brush the pastry if desired, and check the sauce ingredients. Make a small test batch because plant-based fillings melt differently.<\/p>\n<h3>Can I use a different sauce?<\/h3>\n<p>A little pesto or a fairly dry herb paste can work inside the pastry. Check pesto for cheese and nut allergens. Keep mayonnaise-based sauces such as aioli for serving separately and avoid wet fillings.<\/p>\n<h3>What should I consider before selling them?<\/h3>\n<p>Check local food-business registration, hygiene and allergen requirements. Use suitable packaging with sauce separately, provide correct storage instructions and calculate all costs, including labour. Do not treat a suggested mark-up as a guaranteed profit.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.food.gov.uk\/safety-hygiene\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooking your food<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling, freezing and defrosting food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/food-safety-and-hygiene\/food-allergies-intolerances-and-coeliac-disease\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: food allergies and intolerances<\/a><\/li>\n<li><a href=\"https:\/\/www.jusrol.co.uk\/pastry-recipes\/tomato-mozzarella-pinwheels\/\" target=\"_blank\" rel=\"noopener\">Jus-Rol: tomato and mozzarella pinwheels<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make cheese and chimichurri puff pastry pinwheels for Christmas, with crisp layers, a savoury filling, serving ideas and practical make-ahead tips.<\/p>\n","protected":false},"author":7,"featured_media":16928,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[142],"tags":[],"class_list":["post-5710","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipes","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/5710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=5710"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/5710\/revisions"}],"predecessor-version":[{"id":16991,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/5710\/revisions\/16991"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/16928"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=5710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=5710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=5710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}