Mix walnuts and sugar. Set asise.

Roll pastry on floured surface to 2 20 inch x 38 cm rectangles. Trim edges evenly. With a sharp knife cut into dozen 5 inch squares. Place 1 teaspoon of apricot preserves along one of the edges of the pastry 1 cm 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 3 cm of each end. Slip one end under and pull it through the slit. (Looks very strange!) . Place 5 cm 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 1944520ºC . Bake 20 minutes, or until golden brown. Remove to wire rack; cool.