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
Scale
- 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