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Mix walnuts and sugar. Set aside. Roll pastry on floured surface to 2 20 inch x 15 inch rectangles. Trim edges evenly. With a sharp knife cut into 12, 5 inch squares. Place 1 teaspoon of apricot preserves along one of the edges of the pastry 1/2 inch in from the edge. Fold over opposite edge; press edges together to seal. With a sharp knife, make a lengthwise slit in folded pastry to within 1 inch of each end. Slip one end under and pull it through the slit. Place 2 inches apart on cookies sheets. Let rise in a warm place until doubled in bulk, 30 to 45 minutes. Brush with egg; sprinkle with walnut mixture. Place in hot oven (400°F); lower heat immediately to 350 degree F. Bake 20 minutes, or until golden brown. Remove to wire rack; cool.
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