How to Make Petits Fours with Ghee at Home — Step by Step (Easy, Crispy & Just Like the Bakery)

How to Make Petits Fours with Ghee at Home — Step by Step (Easy, Crispy & Just Like the Bakery)

Why Ghee?

Many home bakers prefer ghee (samna baladi) over butter for petits fours — it delivers a richer, more traditional Middle Eastern flavor and produces a firmer, crispier texture.

Ingredients (makes ~50 pieces)

 
Dough:
 

  • 500g sifted all-purpose flour
  • 250g soft room-temperature ghee (samna baladi)
  • 130g sifted powdered sugar
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch
  • ½ tsp baking powder
  • Pinch of salt


For decoration:
 

  • Melted chocolate
  • Crushed nuts (pistachios, hazelnuts, almonds)
  • Jam or cream, as desired

Steps

1. Cream the Ghee & Sugar

 
Beat ghee with powdered sugar in a deep bowl for 5–7 minutes until the mixture is pale, creamy, and fluffy.
 

2. Add Egg Yolks & Vanilla

 
Add yolks gradually while continuing to beat, then add vanilla and mix until fully combined.
 

3. Add Dry Ingredients

 
In a separate bowl, combine flour, cornstarch, baking powder, and salt. Add to the creamed mixture gradually, folding gently until a smooth dough forms. Do not overmix.
 

4. Chill the Dough

 
Wrap in plastic and refrigerate for 1–2 hours minimum until firm and easy to shape. 

Shaping

 
Choose your method:
 

  • Piping bag with a star tip → elegant decorative shapes
  • Roll & cut with cookie cutters → varied shapes


Keep thickness consistent for even baking.

Baking

 

  • Preheat oven to 170°C
  • Line baking trays with parchment paper
  • Bake for 12–15 minutes
  • Watch carefully: color should remain pale with only the slightest golden tinge at the edges


 

Decorating (once fully cooled)

 

  • Half-dip in melted chocolate
  • Sprinkle crushed nuts
  • Fill or sandwich with jam or cream
  • Add colored sugar for festive occasions


 

Tips for Success

 
Do Don't
| Use good-quality ghee  | Overmix after adding flour
| Chill dough fully  | Skip the chilling step
| Stick to 170°C  | Leave in the oven too long
| Pull out while still pale  | Bake until fully golden
 

Troubleshooting

 
Problem Cause Fix
| Spreading in oven  | Dough not chilled enough  | Always chill 1–2 hrs
| Dry & hard texture  | Overbaked  | Stick to 12–15 min max
| Cracked surface  | Too much flour or overmixing  | Fold gently, measure carefully

Once you've mastered the base recipe, try half a batch dipped in dark chocolate and the other half filled with apricot jam — a beautiful mixed tray perfect for any occasion.