Directions

• In a saucepan, combine the cranberries, sugar, raisins, pecans, honey
• and orange peel; bring to a boil. Reduce heat; simmer, uncovered,
• for 5 minutes, stirring occasionally. Drain and discard any juice.
• Cool to room temperature.
• Lightly brush one sheet of phyllo with butter; place another sheet of
• phyllo on top and brush with butter. Keep remaining phyllo covered
• with plastic wrap and a damp towel to prevent drying. Cut the two
• layered sheets into three 14-in. x 3-in. strips. Place a teaspoon of
• cranberry filling in lower corner on each strip. Fold dough over
• filling, forming a triangle. Fold triangle up, then fold triangle
• over, forming another triangle. Continue folding, like a flag, until
• you come to the end of the strip. Brush end of dough with butter and
• press onto triangle to seal. Turn triangle and brush top with melted
• butter. Repeat with remaining strips of dough and remaining sheets