1. Prepare piecrust mix with apricot nectar instead of water, following label directions; divide in half. Roll out, half at a time, on a lightly floured pastry cloth or board to a 12 x7-inch rectangle.
2. Mix walnuts, sugar and cinnamon in a small bowl; sprinkle half over each pastry rectangle; press in firmly with rolling pin. Cut each rectangle lengthwise into 1-inch-wide strips, then crosswise into quarters. Place on cookie sheets.
3. Bake in hot oven (425°) 7 minutes, or until golden. Remove carefully from cookie sheets to wire racks with spatula; cool completely. Store between! layers of wax paper in a metal container with a tight-fitting lid.