Roll pastry on floured surface to 2 20" x 15" rectangles. Trim edges
evenly. With a sharp knife cut into 12 5" 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. (Looks very
strange!)
Place 2 inches apart on cooky 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 hear immediately to 3500176f.
Bake 20 minutes, or until golden brown. Remove to wire rack; cool.
