Peach Petits Fours Recipe

Name: Peach Petits Fours
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 1 teaspoon vanilla extract; 1 cup sugar; 1 cup vegetable oil, plus more for the baking sheets; 1/2 cup milk; 1 1/2 teaspoons rum; Grated zest of 1 lemon; 3 1/2 cups all-purpose flour, or as needed; 1 1/2 teaspoons baking powder; 6 ounces semisweet chocolate, chopped into small pieces (about 1 cup); 1 cup slivered almonds, toasted and chopped fine; 4 tablespoons unsalted butter, melted; 2 tablespoons dark rum; 2 tablespoons peach schnapps; 1 cup milk, or as needed; Strawberry or cherry Jell-O or other brand of flavored gelatin powder; Lemon Jell-O or other brand of flavored gelatin powder; Fresh mint leaves

Try this homemade Peach Petits Fours recipe the whole family will love. Made with egg, vanilla, sugar and vegetable oil. Easy step-by-step instructions …

This Peach Petits Fours relies on simple, everyday ingredients such as large egg, vanilla extract, sugar and milk. It comes together quickly and makes 4 servings, at about 1743 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 large egg
1 teaspoon vanilla extract
1 cup sugar
1 cup vegetable oil, plus more for the baking sheets
1/2 cup milk
1 1/2 teaspoons rum
Grated zest of 1 lemon
3 1/2 cups all-purpose flour, or as needed
1 1/2 teaspoons baking powder
6 ounces semisweet chocolate, chopped into small pieces (about 1 cup)
1 cup slivered almonds, toasted and chopped fine
4 tablespoons unsalted butter, melted
2 tablespoons dark rum
2 tablespoons peach schnapps
1 cup milk, or as needed
Strawberry or cherry Jell-O or other brand of flavored gelatin powder
Lemon Jell-O or other brand of flavored gelatin powder
Fresh mint leaves

1
Lightly grease two baking sheets with vegetable oil.
2
Preheat the oven to 350 F. Beat the egg and vanilla in a large bowl until foamy.
3
As you continue beating, gradually pour in the sugar, until the mixture is smooth.
4
Beat in the oil, then the milk, rum, and lemon zest.
5
Stir 3 1/2 cups flour and the baking powder together in a separate bowl, add it to the liquids, and stir until you have a smooth dough.
6
If necessary, add enough additional flour to make a smooth but moldable dough.
7
Roll 1 level tablespoonful of the batter into a ball between the palms of your hands and set it on a lightly greased baking sheet.
8
Fill the two prepared baking sheets with the dough balls, leaving about 1 inch between them.
9
Bake until golden and firm to the touch, about 18 minutes.
10
Remove, and set on wire racks just until cool enough to handle.
11
While the cookies are cooling, form and bake the remaining batter.
12
While they are still warm, scoop out and reserve the flat side of each cookie with a small spoon, leaving a hollow shell that will be stuffed with the filling.
13
Be careful not to break through the shell.
14
Mix the chocolate, almonds, butter, rum, schnapps, and the reserved cookie pieces together in a bowl until evenly blended.
15
Spoon the filling into the hollowed-out cookie shells, overstuffing each just a bit.
16
Press the stuffing sides of two cookies together, forming a peach.
17
Repeat with the remaining cookies and filling.
18
Hold each peach between your fingers and dunk for just a second in milk.
19
Place on a wire rack for a minute, until barely damp to the touch.
20
(Until you get the knack, you may want to work with only six or so of the peaches at a time.)
21
Roll the peaches in red, then yellow gelatin powder, to coat them lightly but completely.
22
Return to the wire rack and let dry completely.
23
Garnish the top of each peach with a mint leaf.

1743

kcal

Calories

109

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 large egg, 1 teaspoon vanilla extract, 1 cup sugar, 1 cup vegetable oil, plus more for the baking sheets, and more.

Yes, Peach Petits Fours falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1743 kcal
Category
General

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