Europe & Middle East
Latin America & Caribbean
Using a food processor, mix flour and salt. Add approximately 180g of cold cubed butter. Pulse until butter is absorbed. Add remaining butter and pulse three more times until combined. Add water and pulse until the dough comes together to form a ball.
On a lightly floured surface, gently kneed dough. With a rolling pin, roll dough into a rectangle. Fold dough in half, then in half again. Let it rest in the refrigerator for approximately 2 hours.
Preheat oven to 180.
Roll out dough and cut into the shape of 8 circles.
Combine sugar and cinnamon in a small bowl. Whisk egg in another separate bowl.
Layer seven circles of dough with cranberry sauce and sugar mixture. Stack on top of each other.
With remaining circle of dough, place on top of stack. Get a round glass and gently press onto centre of dough. Cut 16 equal pieces.
Using both hands, grab two strips and twist them in opposite direction of each other. Press the two ends together to make a point.
Lightly brush with egg was and sprinkle sugar mixture over the top. Bake for 20 minutes or until golden brown.
Brought to you by Shene A Barclay
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