Apricot Bow Ties

Directions

Mix walnuts and sugar. Set aside.

Roll pastry on floured surface into two 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 ½ 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 (400F); lower heat immediately to 350℉ (180℃).

Bake 20 minutes, or until golden brown.

Remove to wire rack; cool.