Step 1

Thaw the pastry according to package directions; about 30-35 minutes. (Don't let it get warm though).

Step 2

Preheat the oven to 425 degrees F.

Step 3

Prep the pastry. Add a sprinkle of flour to your counter top. Gently roll out the puff pastry dough just a bit. (When rolling it out, go over it in each direction just a couple of times. You only want to loosen it up a bit rather than thin it out).

Step 4

Spread the Cranberry-Orange Compote all over one of the dough sheets; leaving a small boarder along the edges.

Step 5

Gently top with the other puff pastry sheet (make sure it’s as even as possible). To seal the pastry crimp the edges with a fork. This will help prevent the compote from oozing out.

Step 6

With a pizza cutter, cut right down the middle. Then cut each side into six equal parts.

Step 7

Take each thread and turn into twists.

Step 8

Add to a large baking sheet lined with parchment paper.

Step 9

Bake for 15-20 minutes, or until golden brown.

Step 10

Make the icing. Add the powdered sugar, milk, zest and two small squeezes of orange juice to a small bowl and stir to combine.

Step 11

Lightly drizzle over the cranberry twists and serve while warm.