preheat oven to 400 f. unfold thawed puff pastry on a lightly floured surface. |
roll out into a 10x14-inch rectangle. |
cut in half crosswise. |
brush both halves with a mixture of 1 beaten egg and 1 tablespoon water. |
combine 1/4 cup sugar, 2 teaspoons cinnamon, 1/4 cup very finely chopped walnuts and 2 tablespoons melted butter. |
spread sugar mixture over one pastry half. |
place remaining pastry half, egg-side-down over filling-topped half. |
roll gently with rolling pin to seal. |
cut crosswise into 3/4-inch strips. |
twist each strip, and place 1 inch apart on a parchment-lined baking sheet. (at this point, you may freeze the strips on the baking sheet, then transfer them after an hour to a plastic zip-top bag and freeze for up to two weeks before baking. do not defrost pastry before baking.) |
brush uncooked pastry twists with egg mixture. |
