Come For Tea #9: Quick Tea Tray Sweets

Here are some quick, easy and delicious sweets for your tea tray!


- Recipes -


Cinnamon Croissants









  •  package refrigerated crescent rolls 
  • cinnamon chips  



Pre- heat oven to 375 degrees. 


1. Unroll dough triangles onto parchment lined baking sheet. 

2. Cover each triangle with cinnamon chips. Press chups lightly into dough. Roll up. 

3. Bake 10-12 minutes until golden brown. 

4. Cut each roll in ½ to serve for tea. 


Nutella Croissants 

 

  • package refrigerated crescent rolls 

  • Nutella Chocolate - Hazelnut spread 

 

Pre- heat oven to 375 degrees. 

1. Unroll dough triangles onto parchment lined baking sheet. 

2. Microwave Nutella for 15-30 seconds, just to make it easy to spread. Spread all over each triangle of dough. 

3. Bake 10-12 minutes until golden brown. 

4. Cut each roll in ½ to serve for tea.

 

English Trifle Bites 

 

  • frozen pound cake 

  • dry sherry 

  • vanilla pudding (one pudding snack pack will do!) 

  • raspberry jam (seedless, if possible) 

  • sliced almonds 

 

1. Slice pound cake into ¼” slices. Place 2 slices together and trim-off browned edges of cake. Then cut the cake slices in half, to make squares. Separate the slices of cake. 

2. Using  a small spoon, drizzle some dry sherry on each slice of cake. 

3. Place a small dab of raspberry jam on ½ the cake slices. 

4. Top the jam with a dab of vanilla pudding. 

5. Cover the jam & pudding slices of cake with the plain pieces of cake, sherry-side down, on top of the pudding. Don’t press too hard! 

6. Use a small spoon and place a dab of raspberry jam on the center of each trifle bite. At an angle, place a slice of almond on each cake, as a garnish. 

Refrigerate until ready to serve.



  Quick Sweets PDF