These bright, sweet-tart beauties are the perfect addition to the typical cookie plate.
This recipe did not work for me at all! All of my rugelach completely fell over during baking and the raspberry sugar topping burned so they just looked like burned pinwheel cookies. They taste okay, but I also think the zest of an entire orange is a bit overpowering and I would have maybe used half. Would love to know what baking settings were used by those who were able to bake without burning the topping.
Such a clever twist on Rugelach with the diagonal cut and bright, punchy raspberry-sugar topping. The pastry is tender and delicious and the orange zest brings out the Christmas. The filling could pack more bold flavor though. It was pretty mild - maybe next time I will use homemade jam or add some freeze dried raspberry into the filling. Also not sure the purpose of dusting the tops before baking just to have it brown so much.