Prep Time
10 min
Yields
10 servings
Dainty peanut butter and jelly tea sandwiches made with pound cake.
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ingredients
½
cup creamy peanut butter
3
Tbsp mascarpone, at room temperature
2
tsp honey
¼
tsp pure vanilla extract
20
thin slices pound cake (from one 1¾-oz cake)
10
tsp grape jelly or your favorite jam
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directions
Notes
Special equipment: a 1 1/2-inch fluted round cutter
Step 1
Combine the peanut butter, mascarpone, honey and vanilla extract in a medium bowl. Using a rubber spatula, mix everything together until smooth and evenly combined.
Step 2
Spread 10 slices of pound cake with 1 tablespoon of the peanut butter mixture. Then spread with 1 teaspoon grape jelly. Complete the sandwiches with a second slice of pound cake. Use a 1 1/2-inch fluted round cutter to cut out little finger sandwiches.