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Peach Thyme Meadow Petits Fours

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Petits fours with peach vanilla cake, peach thyme filling, and a delicate glaze.

Ingredients

Scale
  • For the Peach Vanilla Cake:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup peach puree
  • 1/4 cup milk
  • For the Peach Thyme Filling:
  • 1 cup finely diced peaches
  • 2 tbsp honey
  • 1 tsp fresh thyme leaves
  • 1 tsp lemon juice
  • For the Glaze:
  • 2 cups powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 1 drop peach gel food coloring, optional
  • For Garnish (optional):
  • Fresh thyme leaves
  • Tiny peach cubes

Instructions

  1. 1. Preheat oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
  2. 2. Whisk together flour, baking powder, and salt.
  3. 3. Beat butter and sugar until light and fluffy.
  4. 4. Add eggs one at a time, then mix in vanilla extract.
  5. 5. Stir in peach puree and milk.
  6. 6. Fold in the dry ingredients until just combined.
  7. 7. Spread batter into the prepared pan and bake for 22–25 minutes.
  8. 8. Cool completely before removing from the pan.
  9. 9. Meanwhile, combine peaches, honey, thyme, and lemon juice in a small saucepan.
  10. 10. Cook for 5–7 minutes until soft and lightly thickened.
  11. 11. Allow the filling to cool completely.
  12. 12. Slice the cake horizontally into two even layers.
  13. 13. Spread the peach thyme filling over the bottom layer and top with the second layer.
  14. 14. Cut into small bite-sized squares.
  15. 15. Whisk together powdered sugar, milk, and vanilla extract until smooth.
  16. 16. Add peach coloring if desired.
  17. 17. Place cake squares on a wire rack and spoon glaze over each petit four.
  18. 18. Allow the glaze to set for 20 minutes.
  19. 19. Garnish with fresh thyme leaves and tiny peach cubes.
  20. 20. Serve at room temperature.

Nutrition

Find it online: https://cheerychop.com/peach-thyme-petits-fours-recipe/