Enjoy afternoon tea with these recipes fit for a Disney Princess
Teatime can be more magical than ever with a charming new cookbook filled with more than 50 easy-to-follow recipes inspired by the Disney Princesses.
The first official tea party cookbook includes everything from tasty cookies to delicious teas and drinks.
The book features fun photos, suggestions for alternate ingredients, plus tips and tricks from some favorite characters.
Check out a few sweet and savory bites to make at home for a princess-inspired tea below.
Enchanted Pizza Roses
Makes: 8 pizza roses
Ingredients
Cooking oil spray, for greasing
1 sheet frozen puff pastry, thawed completely
1/2 cup marinara sauce
1/2 cup mozzarella cheese
12 slices deli pepperoni, cut in half
Directions
Preheat the oven to 400 degrees. Grease 8 cups of a standard muffin tin with cooking oil spray.
Spread the puff pastry on a cutting board. Using a pizza cutter, cut the pastry into 8 strips. Separate the strips. Spread some of the marinara sauce onto each of the strips and sprinkle with the cheese, dividing evenly among each strip. On each pastry strip, layer and overlap 3 pepperoni halves, with cut edges at center of pastry and rounded edges extending beyond strip edges. Fold the ends of the strips over pepperoni, then roll the pastry to resemble roses.
Place the pizza roses in muffin cups, rounded pepperoni edges to the top.
Bake for 20 to 25 minutes, or until golden brown. Remove the pizza roses from the oven, and cool on a wire rack about 5 minutes. Remove from cups and serve warm.
Heart of TeFiti Spinach-Artichoke-Mozzarella Pinwheels
Makes: 8 Pinwheels
Ingredients
1 sheet puff pastry, thawed
1/2 cup ricotta cheese
1 cup baby spinach
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped canned artichoke hearts, drained well
1 cup shredded mozzarella cheese
Directions
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
Lay the puff pastry on a lightly floured cutting board.
In the bowl of a food processor or blender, combine the ricotta cheese, spinach, garlic, salt, and pepper. Process until well combined (the mixture should be green). Spread the ricotta mixture on the puff pastry. Sprinkle the pastry and ricotta mixture with the artichoke hearts and mozzarella cheese, then roll the pastry into a log. Place the log in the freezer for 20 to 30 minutes to firm up.
Use a sharp knife to cut the rolled-up pastry into 3⁄4-inch pieces. Place each slice on the baking sheet, gently reshaping into a round if necessary.
Bake for 22 to 24 minutes, or until the tops are golden brown. Remove the pinwheels from the oven and cool on a wire rack for 10 minutes before transferring to a serving platter. Enjoy warm.
Once Upon a Dream Ham and-Cheddar Quiche Bites
Makes: About 22 quiche bites
Ingredients
Nonstick baking spray
1 refrigerated rolled unbaked pie crust
3 large eggs
1/3 cup milk
Pinch salt and freshly ground black pepper
1/2 cup small-diced ham
1/4 cup shredded sharp cheddar cheese
Directions
Preheat the oven to 375 degrees. Spray the cups of mini muffin pans with nonstick baking spray.
With a 2 1/2-inch biscuit cutter, cut rounds from the pie crust, gathering and rerolling pastry scraps to cut as many rounds as possible. Fold each round in quarters, fit into a muffin cup, and gently press in place.
In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined, about 1 minute. Divide the egg mixture evenly among the prepared pie crusts. Drop in the ham pieces and top with the cheese, again dividing evenly among muffin cups. Bake for 25 to 27 minutes, or until cooked through and lightly golden on top.
Remove the quiche bites from the oven, and cool on a wire rack for 5 minutes. Remove from muffin cups and serve warm.
The quiche bites can be stored in a covered container in the refrigerator for up to 4 days. Reheat in the microwave before serving.
Evening Star Avocado Grilled Cheese
Makes: 8 small sandwiches
Ingredients
8 thin slices firm bread (such as Pepperidge Farm Very Thin Enriched White Bread)
1/4 cup unsalted butter, at room temperature, plus more for the skillet
1 avocado, peeled, pitted, and sliced
Salt and freshly ground black pepper
8 slices sharp cheddar cheese
Directions
Using a 1-inch star-shape cutter, cut 2 stars from 4 of the bread slices. Discard the cut-out star pieces. Butter one side of each of the 8 pieces of bread.
Heat a skillet over medium heat. Add a dollop of butter to the skillet to melt. Meanwhile, in a small bowl mash together the avocado with a pinch each of salt and pepper. Divide the avocado evenly among uncut four slices of bread. Arrange two slices of bread, avocado-side up, in the skillet. Top each with 2 slices of cheese and the cut bread, with the buttered side facing up. Cook, turning once, until browned on both sides, 5 to 6 minutes total. Remove sandwiches from the pan and keep warm while cooking remaining sandwiches.
Cut the sandwiches in half to serve.
Bibbidi-Bobbidi Blueberry-Lemon Scones
Makes 16 mini scones
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
Zest and juice of 1 lemon, separated
1/4 cup cold unsalted butter, cut into pieces
2/3 cup frozen wild blueberries 2 large eggs, beaten
1/3 cup buttermilk
1/2 cup confectioners’ sugar
Directions
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, sift together the flour, baking powder, sugar, salt, and lemon zest. With a pastry blender or two knives, cut cold butter into flour mixture. Stir in the blueberries.
Make a well in the center of the flour mixture and add the beaten eggs and buttermilk. Fold together just until moistened. The dough will be crumbly.
Turn the dough out onto a floured cutting board. Pat gently, pressing the dough together while forming two 3⁄4-inch-thick circles. Use a pizza cutter to cut each circle into 8 wedges.
Transfer the wedges to the prepared baking sheet. Bake for 20 to 24 minutes, or until just beginning to turn golden on the top. Remove the scones from the oven. Cool for 10 minutes.
In a small bowl, stir together the confectioners’ sugar and 2 to 3 teaspoons of lemon juice until well combined. The glaze should drizzle easily but not be too thin. Spoon the glaze over the scones.
Serve immediately. Once glazed, the scones don’t save well.
Under the Seashell Cinnamon-Pear Tarts
Makes 4 tarts
1 sheet frozen puff pastry, at room temperature
2 tablespoons packed dark brown sugar
2 tablespoons unsalted butter, softened
1⁄8 teaspoon salt
1 1⁄4 teaspoons cinnamon, divided
2 pears, peeled, halved, and cored
2 teaspoons granulated sugar
Directions
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Spread the puff pastry on a floured cutting board. Use a 4-inch flower- shape cookie cutter to cut the dough into 4 rounds. Arrange the cut dough on the baking sheet.
In a small bowl, stir together the brown sugar, butter, salt, and 1 teaspoon of the cinnamon. Divide the mixture evenly among the flowers, mounding in the center.
Cut the pears into 1⁄8-inch slices, leaving the stem end attached. Spread the cut ends of pears out slightly as you place them cored-side down on the flowers, covering the butter mixture. In a small bowl, stir together the granulated sugar and remaining 1⁄4 teaspoon cinnamon. Sprinkle cinnamon-sugar mixture over the pears.
Bake for 18 to 20 minutes, or until the puff pastry is browned. Remove the tarts from the oven. Cool for 10 minutes. Serve warm.
Flynn Rider Blondie Bites
Makes: 16 blondie bites
Ingredients
1/2 cup unsalted butter, melted
1 cup packed light brown sugar
1 large egg, beaten
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white chocolate chips
Directions
Preheat the oven to 350 degrees. In a large mixing bowl, stir together the butter and sugar. Add the egg and vanilla, then stir to combine. Add the flour, baking powder, and salt; stir again just until combined. Fold in the white chocolate chips.
Pour batter into an 8-inch-square glass baking dish. Spread batter with a spatula, or gently tap pan on countertop to evenly distribute batter.
Bake for 25 to 30 minutes, or until golden brown and dry on top. Remove blondies from oven. Cool on a wire rack at least 10 minutes. For uniform bars, cool completely, then cut into 16 squares. Store bars in an airtight container at room temperature up to 1 week.
Recipes reprinted with permission courtesy of Disney from Disney Princess Tea Parties published by Insight Editions
Disney is the parent company of ABC News and "Good Morning America."
