Combine 1-1/2 cups flour, sugar, undissolved yeast, and salt in a large bowl. Heat milk, butter, and water until very warm (120 to 130 degrees). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Roll to 21 x 12-inch rectangle. Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12 x 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form tarts; place on greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes. Bake at 400° for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove tarts from baking sheets; let cool on wire racks. Drizzle tarts with Powdered Sugar Icing, if desired. Makes 12 tarts.

Cranberry Filling: Combine 1 cup finely chopped cranberries, 1/2 cup sugar, and 1-1/2 tsp. grated orange peel in a medium saucepan; bring to boil over medium heat. Reduce heat; simmer, stirring frequently, for 5 minutes or until very thick. Remove mixture from heat, and let cool.

Powdered Sugar Frosting: Combine 1 cup powdered sugar, 4 to 5 tsp. evaporated milk, and 1/2 tsp. vanilla extract in a bowl. Stir until smooth.