Some weekend #opensauce: I'm prototyping bear claw ravioli for this year's holiday cookie box we give friends and family.

I tried a cream cheese pastry (top) similar to a pie crust and pasta frolla (bottom) which is used in Italian pastries.

The former was much more appealing, being more flaky and light. The only mark against it was that it puffed too much and lost the ravioli shape.

I'm going to give a sugar cookie dough a try next before workshopping the shape issues.