Decorated Easter Tea Sandwich Recipes

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Inspired by commercially baked cookies, Easter Egg Tea Sandwiches and Spring Bonnet Petit Fours are easy to create by simply using whipped cream cheese, pound cake, and buttercream icing as your base with oval and round cookie cutters for your shapes.

Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.

 

Decorated Easter Tea Sandwich

 

 

 

Decorated Easter Tea Sandwich Recipe

Decorated Easter Tea Sandwich Recipes

Prep Time: 15 minutes

Yield: 4 servings

Ingredients:

4 slices of bread of your choice (white, rye, whole wheat, and/or pumpernickel)
2 cups whipped cream cheese, room temperature 
Filling ideas (see below)

Garnish ideas: 
Julienne strips and finely-diced cucumbers
Red and green sweet bell peppers
Pimentos
Tomatoes
Black and green olives
Chopped dill or parsley

 

Instructions:

Begin by cutting out the bread slices, using either a cookie cutter or scissors, into oval and round shapes of various sizes.

Place the white whipped cream cheese into eight (8) separate bowls (1/4 cup whipped cream cheese per bowl).  Each separate bowl will be used for a different color.

Using USDA approved food coloring, place one (1) drop of coloring at a time into a bowl containing whipped cream cheese.  Mix together until you achieve the desired shade of coloring.  Repeat for the other colors you desire.

Prepare the garnishes you desire (see above for ideas).

Using a small spatula or flat knife, spread the base color of the whipped cream cheese across the top of your bread.

Decorate the open-faced tops of each sandwich.

 

https://whatscookingamerica.net/EllenEaston/EasterSandwich_BonnetPetitFours.htm

 

Decorated Easter Tea Sandwich

 


Caviar-Topped Scrambled Egg on White Bread Round:

2 eggs, scrambled
1 ounce caviar
3 sliced white Pullman bread, lightly-toasted cut rounds
Butter, softened

Coat the bottom of a small frying pan with butter and let melt until just lightly brown.  Add the eggs and scramble.

Place a heaping tablespoon of scrambled egg onto the lightly-toasted bread rounds.  Top with a dollop of caviar and serve.

Makes 6 servings.

 


 

Deviled Eggs Spread:

6 eggs
4 to 6 black olives, diced
1 to 2 tablespoons mayonnaise or non-fat plain Greek yogurt, to taste
1 teaspoon Dijon mustard
1/2 teaspoon white vinegar
Salt and pepper to taste
Dill weed and paprika to taste (optional)
Fresh parsley, chopped

Place eggs in an empty saucepan and cover with water.  Bring to a boil and cook for 5 minutes.  Turn heat off and allow eggs to sit for 10 minutes.  After 10 minutes, remove the eggs from the water and allow the eggs to cool down.  When read to peel, place eggs on a dry paper towel and roll to crack the shells; remove shells.

Either chop or grate the eggs into a bowl.  Add the diced olives, mayonnaise, Dijon mustard, vinegar, salt, pepper, dill weed, and paprika; mix together.

Deviled Eggs Spread may be stored in the refrigerator, in an airtight container, for 3 days.

 


 

Pinwheel Sandwiches:

The above sandwich spreads can also be used in making these interesting Pinwheel Sandwiches.

Bread slices (any soft bread is suitable to create a pinwheel sandwich)

Using a sharp knife, cut the crust off the bread.  Using a rolling pin, roll the bread slices until the thickness becomes thin.  Place the spread (of your choice) on one side of the rolled bread.  Place topping of your choice on top of the spread.  Roll up lengthwise and cut horizontally into finger-size pinwheels.

For a long cigarette roll, do not cut the bread.  Ends may be dipped in chopped nuts or diced greens.

 


 

Afternoon Children's teaSpring Bonnet Petit Fours Recipe

Ingredients:

2 cups white buttercream icing
1 pound cake*

Garnish ideas:
Fresh berries
1 sprig of mint
Colored sanding sugar
Sprinkles
Lemon and orange zest
Crystallized flowers
Jelly beans

*I recommend using a frozen pound cake to create this Easter bonnet.  Cut out the shapes while the cake is still frozen.

 

Preparation:Spring Bonnet Petit Four

Begin by cutting out the pound cake, using either a cookie cutter or scissors, into oval and round shapes of various sizes.  Use a small round cookie cutter for the base and a smaller oval cookie cutter for the crown of the heat

Place the white buttercream icing into eight (8) separate bowls (1/4 cup buttercream icing per bowl).  Each separate bowl will be used for a different color.

Using USDA approved food coloring, place one (1) drop at a time into a bowl containing white buttercream icing.  Mix together until you achieve the desired shade of coloring.  Repeat for the other colors you desire.

Using a small spatula or flat knife, spread the base color of the buttercream icing across the top of your pound cake cut outs.  To create the top piece of the petit four hat, repeat the process on the smaller round and then set it on top of the larger round.  Note: If frosting the cakes, frost each cake individually before setting the small oval on top of the round.

Once the cake is assembled, decorate the top and the brim of the bonnet with colorful fresh berries, a sprig of mint, colored sanding sugar, sprinkles and/or crystallized flowers.  For dots use blueberries. For stripes use julienne strawberries.Side hat petit fours

To create a lace bonnet, spread with buttercream icing and sprinkle with shredded coconut.  Add a dash of color with lemon and orange zest or colored sprinkles.  Add a sprig of mint to replicate a bow.

To serve, place each mini bonnet on a lace paper doily.

Sprinkle jelly beans on the platter or table for an extra treat.

 

 

Tea Travels!™… photos and recipes by Ellen Easton 2011 – All Rights Reserved.

Check out more of Ellen Easton’s Tea Travels articles and recipes.

 


 

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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels.  Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.


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