Rinse cranberries.

Combine sugar and cornstarch in 3 quart saucepan.

Stir in orange juice and cranberries.

Bring to boil over medium heat, stirring constantly for 10-15 minutes. Cranberries will crush and thicken.

Remove from heat, cover and refrigerate for 2 hours.

Place thawed puff pastry on parchment lined baking pans.

Spread half of cranberry filling down center section of each pastry sheet.

Cut 1″ slits in the side sections of pastry sheets.

Fold over filling, alternating the sides to create a braid.

Stir water and beaten egg together and brush tops of pastries.

Bake at 400 degrees for 20-25 minutes.

Remove from oven and cool.

Stir orange juice and powdered sugar together to make glaze and drizzle over top of pastries.