Petit fours are the epitome of elegance when it comes to tiny desserts. These delicate mini sweets are perfect for tea parties, special occasions, or just an indulgent treat for yourself. Our Pistachio & Rosewater Petit Fours are an exquisite combination of nutty richness and floral sweetness, beautifully encased in a luscious petit four icing. If you've ever wondered how to make petit fours, this guide will walk you through every step to achieve bakery-quality results at home.
Pistachio & Rosewater Petit Fours
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine French, Middle Eastern
For the Cake
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons rosewater
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup finely ground pistachios
- 1/2 cup whole milk
For the Petit Four Icing
- 3 cups powdered sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- A few drops of pink food coloring optional
For Decoration
- Crushed pistachios
- Edible rose petals
Prepare the Cake
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper. Cream the butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla and rosewater.
Incorporate Dry Ingredients
In a separate bowl, whisk together flour, baking powder, salt, and ground pistachios. Gradually add the dry mixture to the wet ingredients, alternating with milk, until well combined.
Bake and Cool
Pour the batter into the prepared pan and spread evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack before cutting.
Cut and Layer
Once cooled, trim the edges and cut the cake into 1-inch squares or use a small round cutter for uniform mini pastries. If desired, stack two layers with a thin spread of jam in between.
Prepare the Petit Four Icing
In a saucepan, combine powdered sugar, corn syrup, water, and vanilla extract. Warm over low heat while stirring until smooth. Add a few drops of pink food coloring if you want a soft blush hue.
Coat the Petit Fours:
Place the cake pieces on a wire rack over parchment paper. Spoon or pour the icing over each piece, ensuring an even coat. Let them set for 30 minutes.
Decorate and Serve:
Before the icing fully hardens, sprinkle with crushed pistachios and edible rose petals. Arrange them in mini dessert cups for a stunning presentation.
Perfect Pairings
- Tea & Coffee: These dainty sweets complement herbal teas, especially chamomile and Earl Grey, as well as espresso-based drinks.
- Champagne & Rosé: Their light, floral notes make them an elegant addition to a celebratory toast.
- Fruit Compote: Serve with a side of fresh berries or a drizzle of raspberry sauce for added freshness.
FAQs
1. What type of pistachios should I use?
Use unsalted, raw pistachios for the best flavor. Roasted pistachios can also work but may add a slightly different texture.
2. Can I use a different icing?
Absolutely! You can replace the petit four icing with a simple chocolate glaze or a dusting of powdered sugar for a more rustic look.
3. What’s the best way to store petit fours?
Store them in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 10-15 minutes before serving for the best texture.
4. Can I make these ahead of time?
Yes! You can bake and cut the cake in advance, then freeze the pieces for up to a month before icing them.
