Ingredients
For the Dough
1 Recipe Brioche dough
1 Cup Unsalted butter, soft (226g)
For The Syrup
3/4 Cup Water (180ml)
1 Cup Sugar (200g)
1 teaspoon Vanilla extract
1/4 Cup Port wine
Preparation
Over a lightly floured surface, roll one part of the dough into an 18×9-inch rectangle.
Spread four tableaspoons soft butter over the surface of the dough.
Fold the right one third of the dough over the center, then fold the left third of the dough over the top.
Repeat the last two steps.
Roll the dough into a 21×14 inch rectangle, mark the four inch points. Use a sharp knife or a pizza roller to cut the dough from one mark toward the top in a diagonal line and back.
Roll each triangle from the bottom wide, while gently streching the dough.
Place the pastires over a baking sheet line with parchment paper, brush with egg wash and allow to rest for 3-5 hours.
Bake at 400F (200C) for 15 minutes, then reduce the temperature to 350F (180C) and bake for additional 8-10 minutes.
Enjoy!