Sift the flour into a large bowl and mix with salt.

In a separate large mixing bowl, beat the eggs with sugar and vanilla. Add sour cream and beat until combined.

Stir in the vodka.

Gradually add the flour to the wet mixture, mixing by hand until the dough starts pulling away from the bowl.

Turn onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.

Beat the dough vigorously with a rolling pin, folding it over repeatedly for 5–8 minutes, until small blisters appear.

Shape into a ball, place into a clean bowl, cover with plastic wrap, and chill for 2 hours or overnight.

Divide the dough into 6–8 pieces.

Heat oil in a wide, deep pan so it reaches 2 inches (5–6 cm) up the sides. Line plates with paper towels.

Roll each piece into very thin sheets (almost see-through).

Cut into 3×3 inch (7×7 cm) squares, then into triangles.

Fry the triangles in hot oil for 20–30 seconds per side, until puffed and golden. Do not overcrowd.

Transfer to paper towels immediately.

Cut the final batches into smaller triangles for the top layers.

Cool completely before glazing.

Combine honey, water, and sugar in a saucepan over medium heat. Stir until dissolved and bubbling.

Stir in butter, condensed milk (or cream), and lemon juice.

Simmer for 5 minutes, until slightly thickened.

Test by placing a drop on a cold plate. If sticky when cooled, it’s ready.

Keep warm over low heat if it thickens during assembly.

Drizzle a little glaze onto a large serving plate.

Arrange the first layer of pastry triangles with the points facing outward.

Drizzle with glaze and sprinkle with poppy seeds.

Continue layering, narrowing as you build upwards like a Christmas tree.

Use smaller triangles toward the top.

Finish with remaining glaze, extra poppy seeds, and decorate with dried cranberries.