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.
Make the syrup
Place the water, suagr, vanilla and port wine in a medium sized pan and bring to a boil over medium heat.
Store until the sugar is dissolved, then reduce heat to simmer and cook for 4-5 minutes.
Immidiately after remving the pastires from the oven, brush them with a pastry crush and serve.
Recipe Notes
The pastries are best on the same day and can be stored at room temperature for up to two days.
To freeze, place the pasties in a freeze bag and freeze for up to three months. To warm, heat for 5-10 minutes in a 350F (180C) preheated oven.
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