Swiss Pfaffenhut Cookies (Little Pope’s Hats)
These Swiss Pfaffenhut cookies are tender, lightly sweet butter cookies, filled with jam and shaped into a classic three-pointed form. They’re simple to make, hold their shape beautifully, and the kind of traditional cookie you bake once and come back to year after year.
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What you’ll love about this Swiss Cookie recipe
These Pfaffenhut cookies are understated in the best possible way – very Swiss, very classic.
- They’re buttery and tender, not crisp or dry
- The raspberry jam adds just enough sweetness without overpowering the dough
- They’re perfect for holiday tins, gifting, or a cozy afternoon coffee
Table of Contents
In my kitchen, these cookies have always been called Pfaffenhüetli also known as Pfaffenhut a name that litterally translates to – “little pope’s hats” – named for their soft, triangle shape. In my house they were always made with glossy tops, and raspberry jam-filled centers, but you can also find them with sweet nut fillings and other fruit preserves. They’re a beautiful example of how Swiss baking favors restraint and balance over excess: a simple butter dough, lightly scented with lemon, finished with a spoonful of bright raspberry jam and a gentle egg-washed shine.
Traditionally, Pfaffenhüt cookies are baked in the weeks leading up to Christmas and tucked into cookie tins alongside other Swiss classics like Zimtsterne, Mailänderli, and Spitzbuebe. They’re not the cookies that jump out at you right away, but somehow they’re always the ones people go back for, because they are just so good.
Something I discovered about the shape of these cookies (and similar cookies across regions)
If these cookies remind you of hamantaschen, there’s a good reason. Hamantaschen are traditional Jewish cookies, most commonly associated with Purim, and are usually filled with poppy seed, prune, or jam. They’re shaped in the same three-cornered way – by folding a round of dough up around a filling – which is a technique that shows up in several baking traditions.
Pfaffenhütli use that same idea, but with a Swiss-style dough and filling. Depending on the region of Switzerland, you’ll also see different names used for the same cookie. In French-speaking areas, they’re often called Tricorne, referring to the three-pointed shape. In Italian-speaking regions, you may see them referred to simply as biscotti a tre punte (three-pointed cookies), rather than a specific named tradition.
It’s one of those cases where the technique travels more than the name. Different cultures, different occasions – but a very similar way of shaping dough around something sweet.
Variations & Substitutions
- Jam (classic): Raspberry is what I’ve always known and loved, but apricot or red currant work beautifully too.
- Nut filling: Many versions use a simple nut mixture instead of jam – usually finely ground almonds or hazelnuts mixed with a bit of sugar, egg white, and sometimes cinnamon or lemon zest. It creates that visible, textured filling you’ll often see baked right into the center.
- Citrus: Orange zest can be swapped in for lemon if you want a slightly warmer, rounder citrus note in the dough.
- Finish: You can skip the egg wash and dust the cooled cookies lightly with powdered sugar instead – less traditional, but still very nice.
Ingredient Notes
For the full list of ingredients and their measurements, please refer to the recipe card below.
Butter: Softened butter gives these cookies their tender crumb and rich, classic flavor. This is a butter-forward recipe, so quality matters.
Sugar: Granulated sugar keeps the dough light and crisp at the edges while allowing the centers to stay soft.
Eggs: The eggs bind the dough and contribute to its smooth texture. Depending on egg size, you may need 2 or 3 – the dough should be soft and pliable, not sticky.
Lemon Zest: Just a hint of lemon lifts the richness of the butter and sugar without overpowering the cookie. It’s subtle but essential.
Flour: All-purpose flour creates structure while keeping the cookies delicate. Measure carefully to avoid a dry dough.
Raspberry Jam: A slightly tart raspberry jam balances the sweetness beautifully and gives the cookies their signature look.
Egg Wash: Brushing the dough with egg wash before baking creates the traditional glossy finish that makes Pfaffenhütli instantly recognizable.
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Step-by-Step Instructions
How to make Pfaffenhütli:
1. Make the Dough
In a large bowl, cream the softened butter and sugar together until light and smooth. Add the salt, lemon zest, and two eggs, mixing until fully incorporated.
Gradually add the flour, mixing just until a soft dough forms. If the dough feels dry or crumbly, add the third egg – the dough should be smooth, pliable, and not sticky.
2. Chill
Shape the dough into a disc, wrap tightly, and refrigerate for 30–45 minutes. This makes it easier to roll and helps the cookies keep their shape while baking.
3. Roll and Cut
Preheat your oven to 180°C / 350°F.
Roll the chilled dough on a lightly floured surface to about 4–5 mm (¼ inch) thickness. Cut into rounds using a cookie cutter.
4. Fill and Shape
Place the rounds on a parchment-lined baking sheet. Spoon a small amount of raspberry jam into the center of each cookie – less is more here.
Using your fingers, gently but firmly pinch three evenly spaced points around the edge of each circle to create the classic three-cornered shape.
If needed, lightly dampen the outer edge of the dough with a touch of water – this helps it hold its shape as it bakes.
Tip: I pop my tray with filled cookies into the freezer for a couple of minutes before baking – this helps the dough keep its shape, and helps prevent the jam from leaking out.
Brush the exposed dough lightly with egg wash, avoiding the jam.
5. Bake
Bake for 12–15 minutes, until the edges are just turning golden and the tops look set and shiny. These cookies should stay pale and tender, not deeply browned.
6. Cool
Let the cookies cool on the baking sheet for a few minutes, then transfer to a rack to cool completely. The jam will firm up as they cool.
How to Keep Your Pfaffenhütli Jam from Leaking
There is nothing more heartbreaking than pulling a tray of beautifully shaped cookies out of the oven only to find that the jam has boiled over, exploded out of the sides, or turned your pristine pastry into a sticky lake.
Because Pfaffenhütli are folded into a tight little three-cornered hat, the trapped steam needs somewhere to go. If the seal isn’t perfect, or the jam is too watery, it will force its way out.
Here are three simple, baker-tested rules to guarantee your jam stays exactly where it belongs – inside the cookie!
1. Choose the Right Jam (Thickness Matters)
Leave the smooth, runny jellies in the fridge. For these cookies, you want a high-quality, thick preserve or jam (raspberry or apricot are traditional favorites).
- The Quick Fix: If your favorite jam feels a bit loose or watery, spoon it into a small saucepan and simmer it over low heat for 5 to 7 minutes before you start baking. Let it cool completely. This reduces the water content and thickens it up beautifully so it won’t boil over violently in the oven.
2. Don’t Overfill (Step Away from the Spoon!)
It is incredibly tempting to load up the center of each dough round with a generous dollop of jam. Resist the urge!
- You only need about half a teaspoon of jam per cookie. If there is too much filling, it will spill onto the edges of the dough, making it impossible for the seams to stick together.
3. Master the “Pinch and Freeze” Technique
The way you seal the dough is everything. When you pull the three corners up to meet in the middle, pinch the seams firmly with your fingers.
- The Ultimate Secret: Once your cookies are filled, shaped, and placed on your baking sheet, pop the entire tray into the freezer for 10 to 15 minutes right before they go into the oven. Chilling the dough solidifies the butter and sets the shape. This ensures the pastry edges cook and lock into place before the jam heats up enough to start bubbling!
Swiss Pfaffenhut Cookies (Jam-Filled Classics)
Ingredients
Method
- In a large bowl, cream the softened butter and sugar together until light and smooth.
- Add the salt, lemon zest, and 2 eggs. Mix until fully incorporated.
- Gradually add the flour and mix just until a soft dough forms.
- If the dough feels dry or crumbly, add the third egg. The dough should be smooth, pliable, and not sticky.
- Shape the dough into a disc, wrap tightly, and refrigerate for 30–45 minutes to make it easier to roll and shape.
- Preheat the oven to 350°F (180°C).
- Roll the chilled dough on a lightly floured surface to about ¼ inch (4–5 mm) thick.
- Cut into rounds and place on a parchment-lined baking sheet.
- Spoon a small amount of jam into the center of each round — don’t overfill.
- Pinch three evenly spaced points around the edge to form the classic three-cornered shape.
- If needed, lightly dampen the edges with a touch of water to help them hold.
- Lightly brush the exposed dough with egg wash, avoiding the jam.
- Bake for 12–15 minutes, until the edges are just turning golden and the tops look set and glossy.
- Let cool briefly on the baking sheet, then transfer to a rack to cool completely. The jam will set as they cool.
Notes
Make It Perfect
- Chill the dough fully – warm dough spreads and loses its shape.
- Use less jam than you think; too much will leak during baking.
- Thicker jams work best for keeping a neat center.
- Brush only the dough with egg wash, not the jam, for a clean finish.
Variations
- Swap raspberry jam for apricot or red currant.
- Use orange zest instead of lemon for a warmer flavor.
- For a nut-filled version, replace jam with a finely ground almond or hazelnut filling.
- Skip the egg wash and dust with powdered sugar after baking for a softer look.
Storage
- Store in an airtight container at room temperature for 3–4 days.
- They also freeze well for up to 2 months; thaw at room temperature before serving.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
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Tips for making the perfect jam-filled cookies
- These pfaffenhut cookies are meant to be delicate, not crunchy – pull them from the oven sooner rather than later.
- A good quality, slightly tart raspberry jam balances the sweetness beautifully.
- They keep well in an airtight tin for 7–10 days, making them perfect for holiday baking ahead.
Storage & Make-Ahead
- Store baked Pfaffenhut cookies in an airtight container at room temperature for up to 7 days
- They freeze very well – freeze fully cooled cookies for up to 2 months
- The dough can be made a day ahead and kept refrigerated until ready to roll
Frequently Asked Questions
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Pfaffenhütli are familiar, easy to like, and the ones people keep reaching for without really thinking about it. That’s usually a sign a recipe is worth keeping.
If you make them, I’d love to know how you fill yours – jam, nuts, or a mix of both. And if you enjoy these kinds of simple, classic bakes, feel free to stick around or sign up for my newsletter below. I share the kinds of recipes you actually end up making more than once.
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