Have you ever tasted a cookie so soft, sweet, and buttery that you just had to grab another one? Mini-Kifli Cookies Raspberry are exactly that kind of treat. They’re small, flaky pastries filled with tangy raspberry jam, perfect for serving at holidays, family gatherings, or simply enjoying with a cup of tea. Many people think making these cookies is tricky, but once you know the steps, you’ll see they’re actually very simple—and completely worth it.
Overview
PrintHow to Make Delicious Delco Rugelach Mini-Kifli Cookies Raspberry
- Total Time: 1 hour 40 minutes
- Yield: 30 cookies 1x
Description
Mini-Kifli Cookies Raspberry are buttery, flaky pastries filled with tangy raspberry jam and baked until golden. Perfect for holidays, tea time, or just a sweet treat, these bite-sized cookies combine a tender cream cheese dough with a fruity, slightly tart filling. They’re easy to make, beautiful to serve, and loved by both kids and adults.
Ingredients
- 1 cup (226g) unsalted butter, cold and cubed
- 8 oz (226g) cream cheese, cold
- 2 cups (240g) all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup raspberry jam or preserves
- Powdered sugar, for dusting
Instructions
- Make the Dough: In a large bowl, beat butter and cream cheese until smooth. Add sugar and salt, mix well. Gradually add flour until dough comes together. Divide into 2 discs, wrap in plastic, and chill for 1 hour.
- Roll Out the Dough: On a lightly floured surface, roll one disc into a 10–12-inch circle, about 1/8-inch thick.
- Add the Filling: Spread a thin layer of raspberry jam over the dough, leaving a 1/4-inch border. Cut into 12 wedges like a pizza.
- Shape the Cookies: Roll each wedge from the wide end to the tip, forming crescents. Place tip-side down on a parchment-lined baking sheet.
- Bake: Preheat oven to 350°F (175°C). Bake for 15–18 minutes until lightly golden. Cool slightly, then dust with powdered sugar.
Notes
Chill the dough well before rolling for a flakier texture. Use good quality jam to avoid excess liquid during baking. For variety, try different fillings like apricot, cherry, or chocolate spread.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Mini-Kifli Cookies Raspberry are a cross between traditional Hungarian kifli and rugelach-style pastries. They feature a soft, cream cheese-based dough wrapped around sweet raspberry filling, baked until golden, and often dusted with powdered sugar. What makes this recipe special is its balance—flaky on the outside, fruity on the inside, and just the right level of sweetness.
- Prep time: About 20 minutes
- Chill time: 1 hour
- Bake time: 15–18 minutes
- Difficulty level: Easy to medium
- Servings: About 30 mini cookies
These cookies are perfect for beginner bakers because the dough is forgiving, yet they look elegant enough for special occasions.
Essential Ingredients
To make the perfect Mini-Kifli Cookies Raspberry, you’ll need:
- Unsalted butter – Cold and cubed, for that flaky texture.
- Cream cheese – Gives the dough a tender, melt-in-your-mouth quality.
- All-purpose flour – The base of the dough.
- Salt – Balances the sweetness.
- Granulated sugar – Adds a hint of sweetness to the dough.
- Raspberry jam or preserves – The heart of the filling; choose a good quality brand or homemade for best results.
- Powdered sugar – For dusting after baking.
Substitutions and Variations
- Butter: You can use margarine, but butter gives a richer flavor.
- Cream cheese: Mascarpone works well for a slightly different taste.
- Jam: Swap raspberry for apricot, cherry, or strawberry.
- Gluten-free: Use a gluten-free flour blend designed for baking.
Step-by-Step Instructions
Step 1: Make the Dough
- In a large mixing bowl, beat together the cold butter and cream cheese until smooth.
- Add the granulated sugar and salt, mixing just until combined.
- Gradually add the flour, stirring until the dough comes together.
- Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
Tip: Cold dough is key to flaky cookies—don’t skip the chilling step.
Step 2: Roll Out the Dough
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Lightly flour your work surface and rolling pin.
- Roll out one dough disc into a 10–12-inch circle, about 1/8-inch thick.
Step 3: Add the Filling
- Spread a thin layer of raspberry jam over the dough circle, leaving about 1/4-inch border around the edges.
- Using a sharp knife or pizza cutter, cut the circle into 12 equal wedges (like slicing a pizza).
Tip: Less is more when it comes to filling—too much jam can cause leaks while baking.
Step 4: Shape the Cookies
- Starting from the wide end of each wedge, gently roll toward the tip to form a crescent shape.
- Place the cookies tip-side down on the prepared baking sheet to prevent unrolling.
Step 5: Bake the Cookies
- Bake in the preheated oven for 15–18 minutes, or until lightly golden.
- Transfer cookies to a wire rack to cool slightly.
- Dust with powdered sugar once cooled.
Assembly and Presentation Tips
- Arrange the cookies on a platter in a circular pattern for an elegant look.
- For a festive touch, serve them in cupcake liners or sprinkle a mix of powdered sugar and cinnamon on top.
- Pair with coffee, tea, or hot chocolate for a complete treat.
Storage and Make-Ahead Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezing: Freeze baked cookies in layers separated by parchment paper for up to 2 months.
- Make-Ahead: You can prepare the dough and refrigerate it for up to 2 days before baking.
Reheating Tip: Warm frozen cookies in a 300°F (150°C) oven for 5–7 minutes to restore freshness.
Recipe Variations
- Chocolate Lovers: Add mini chocolate chips along with the raspberry jam.
- Nutty Twist: Sprinkle finely chopped walnuts or almonds over the jam before rolling.
- Spice It Up: Add a pinch of cinnamon or cardamom to the dough for a cozy flavor.
- Savory Version: Skip the sugar and fill with cream cheese and herbs instead of jam.
Conclusion
Mini-Kifli Cookies Raspberry are proof that small treats can pack big flavor. With their tender dough, sweet-tart filling, and charming crescent shape, they’re the kind of cookies people remember. Whether you make them for the holidays or just a cozy weekend bake, they’re sure to bring smiles. Once you’ve mastered the basic recipe, experiment with different jams, spices, and toppings to make them your own.
FAQs
1. Can I use store-bought dough for this recipe?
Yes, but the homemade version has a richer flavor and better texture.
2. How do I keep the jam from leaking out during baking?
Don’t overfill and make sure to seal the edges well when rolling.
3. Can I make these cookies without cream cheese?
Yes, but the cream cheese adds a unique tenderness. You can use sour cream or yogurt instead.
4. Are these cookies healthy?
While they’re a sweet treat, you can make them healthier by using whole wheat flour, low-sugar jam, or reducing the powdered sugar topping.
5. Do I need to refrigerate leftovers?
No, they can be stored at room temperature in an airtight container, unless your kitchen is very warm.