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. Spoon filling onto center of each square, dividing evenly. Spread filling slightly parallel to one edge; brush edges lightly with egg; then fold opposite edges over ; press edges together to seal. Make 4 or 5 slits in sealed edge; place on cooky sheet, curving pastries slightly to resemble a cocks comb. Let rise in warm place until double in bulk, about 30 minutes. Brush with egg; sprinkle generously with sugar. Place in hot oven (400�); lower heat immediately to 350�f. Bake 20 minutes or until puffed and golden brwown. Remove to wire rack and cool.