Cookies stacked on a white plate, surrounded by coffee, and jam.

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Mia Kouppa

https://miakouppa.com

Petit fours cookies, Greek jam-filled cookies

Classic petit four cookies that are filled with jam and dipped in dark chocolate. These buttery cookies are found in most Greek pastry shops and now you can make them at home with this easy to follow recipe.

Prep Time40

Cook Time12

Cooling time1

Total Time1 52

Course: Dessert

Cuisine: Greek

Servings: cookies

Calories: 249kcal

Author: Billie Bitzas

Equipment

1 Stand mixer
1 piping bag and star tip we like to use the large tip, 1C
2-3 baking trays
2-3 Parchment paper sheets
kitchen scale

Ingredients

2 eggs, large
130 grams icing sugar
250 grams butter, unsalted, melted
1½ tsp vanilla powder or 1 tsp vanilla extract
400 grams all purpose flour
14 grams baking powder
½ tsp salt
100 grams jam or jelly

For the chocolate coating

350 grams dark chocolate
20 grams vegetable oil

Instructions

In the bowl of your stand mixer combine the eggs and the icing sugar. Sift the icing sugar before adding it to the bowl to ensure that you do not have any clumps. Beat on medium speed using the paddle attachment of your stand mixer for 3 - 5 minutes.
2 eggs, large, 130 grams icing sugar
Add in the melted butter and beat for another 1 - 2 minutes.
250 grams butter, unsalted, melted
Meanwhile, in another bowl whisk together the dry ingredients. If you are using vanilla powder, mix it in as well. If you are using vanilla extract, add it in to the bowl of the stand mixer along with the melted butter.
1½ tsp vanilla powder, 400 grams all purpose flour, 14 grams baking powder, ½ tsp salt
With the mixer speed on low, add in the dry ingredients one heaping tablespoon at a time. Continue to mix until until the flour is completely incorporated, using a rubber spatula to incorporate any dough stuck to the side of the bowl into the batter.
Preheat the oven to 350 °F.
Transfer the cookie dough to a piping bag fitting with a large star tip. Do not overfill your piping bag (fill about 2/3 of the way full).
Pipe the cookies onto a parchment lined cookie sheet. Each cookie should be approximately the same size. Allow an inch between each cookie.
Bake the cookies in the middle rack of your oven for about 12 minutes, or until golden brown on the bottom. Remove from heat and allow to cool completely right on your baking tray.
Once all your cookies are baked, and cooled, pair them up to make your cookie sandwiches. Spread a bit of jam on the bottom of one cookie and then place the second cookie bottom on top of the jam. Press together gently and set aside, placing them onto the parchment lined baking sheets they were baked on.
100 grams jam or jelly
Place the chocolate and the vegetable oil in a microwave safe bowl and heat in 30 second intervals until the chocolate has completely melted (stir well after each 30 second interval).
350 grams dark chocolate, 20 grams vegetable oil
Dip the cookies into the melted chocolate so that approximately 1/3 of the cookies are coated in the chocolate. Return to the baking sheet. Place the cookies in the refrigerator until the chocolate is set.
Store the cookies in the refrigerator or at room temperature.

Notes

Although you will not be able to bake all your cookies at once, on one baking sheet, it is important to pipe all your cookies at the same time; that is, prepare them to be baked. This is because, as the dough sits, the melted butter hardens, and piping the cookies becomes very difficult.

Nutrition