❤️Ingredients:
-1 sheet of Jus-Roll puff pastry
-1 tbsp maple syrup
-2 tbsps flour
Cranberry Jam Filling:
-1 cup cranberries
-3-4 tbsp brown sugar
-1/4 cup water
-1/4 cup orange juice
-1/4 tsp orange zest
-Dash of cinnamon
Glaze:
-1/2 tbsp maple syrup
-3 tbsp half and half
-about 2-3 cups of powdered sugar

❤️Directions:
-Make cranberry jam or purchase some. In a pot on medium heat add all jam ingredients. Add more sugar if you like it more sweet than tart. Bring to a boil and simmer for 10 minutes. Frequently stir and slightly mash while cooking. Once it is done, mash until desired consistency.
-Preheat oven to 400.
-Lay puff pastry out flat, I put a little flour on the board to help from sticking. Cut the puff pastry sheet in half. Spread your jam one side. Cover with the other half of the puff pastry. Cut into strips, I got 10-12. Carefully twist each strip 4-6 times to make a cane pattern. Bend 3/4 of the way up to shape into a candy cane. Place on a baking paper lined sheet. Coat lightly with maple syrup. Bake for 14-16 mins, until golden brown.
-While they are baking make glaze. Combine butter, half and half and 1 cup of powdered sugar. Mix. Continue adding powdered sugar until you get a semi thick glaze.
-Once your candy cane twist are done, cool for 5 minutes and drizzle glaze on top. Best served warm, enjoy!

To reheat - Preheat oven to 400 and bake for 3-5 minutes.

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