• Preheat oven to 375°

For The Cranberry Filling

• In a small saucepan, over low heat, add cranberries, sugar, 3 tablespoons water, and orange juice together. Stir, bring to a boil and cook until cranberries have burst, approximately 3-4 minutes.
• In a small bowl, mix remaining water and cornstarch until combined then add to the cranberry mixture.
• Continue stirring until cranberry mixture has thicken. Set aside to cool.

For The Cream Cheese Filling

• In a medium bowl, beat cream cheese until fluffy, about 2-3 minutes.
• Add sugar, egg yolk, vanilla, lemon juice and beat for an additional 2 minutes.

Making The Pastry Ring

• Unroll crescent rolls and separate into precut triangles.
• Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.
• *When forming the circle, the wider ends of the crescents will overlap each other. Spread cream cheese mixture over the wide part of the crescents.
• Spoon cranberry mixture filling on top of cream cheese mixture.
• Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
• Bake for approximately 22-24 minutes or until golden brown. Remove from oven, let cool while making the glaze.

For The Glaze Drizzle

• Using a one cup measuring cup, pour powdered sugar and milk together and stir until combined (might need more milk/sugar as desired).
• Drizzle glaze over pastry ring, once cooled, and cut into desired portions. Enjoy!