1 cup cranberries, fresh or frozen
Preheat oven to 180C (350F). Line a baking sheet with silicone and set aside. Put the cranberries and water in a small pan and bring to a boil. Reduce the heat and simmer, uncovered, about 3 minutes or until the cranberries pop. Drain them, discarding the liquid and return the cranberries to the pan.
Add the apple, raisins, walnuts, sugar, cinnamon, and orange peel; toss gently until mixed.
Unroll the puff pastry and cut strips about 5cm (2 inches) wide. Place a rounded tablespoon of the cranberry mixture near the bottom edge of the puff pastry. Take the bottom right corner and wrap it over the filling and roll the filling up into a triangle. Repeat with the remaining strips.
Place on the baking sheet and bake for 15 to 18 minutes or until the bourekas are golden. The bourekas make leak slightly during baking. Transfer the bourekas to a wire cooling rack and cool completely.