1/2 recipe Danish Pastry Dough
apricot preserves 1 egg — slightly beaten
2 tablespoons chopped walnuts
2 tablespoons sugar
Mix walnuts and sugar. Set asise.
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.