This traditional Jewish pastry can be served at a holiday brunch or shared at the end of a festive feast.
Preheat oven to 375°F convection.
Make an egg wash by beating an egg with 1 tbsp of water.
Spread jam over puff pastry and sprinkle on chopped cranberries. Cut pastry using a knife into 12 equal triangles and starting from the outside, roll one dough triangle inwards until it is a small cylinder. Repeat with remaining triangles.
Brush egg wash over each cookie and sprinkle with turbinado sugar. Place cookies on a parchment-lined cookie sheet, 1-inch apart. Bake for 16 minutes, or until pastry has puffed and golden brown, rotating half way through bake time.