|Piecrust mix||18 Ounce (1 Package)|
|Apricot nectar||1⁄4 Cup (4 tbs)|
|Very chopped walnuts||1⁄3 Cup (5.33 tbs), very finely chopped|
|Ground cinnamon||3⁄4 Teaspoon|
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.
Serving size: Complete recipe
Calories 2438 Calories from Fat 437
% Daily Value*
Total Fat 52 g80.3%
Saturated Fat 4.9 g24.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2270 mg94.6%
Total Carbohydrates 445 g148.2%
Dietary Fiber 26.6 g106.4%
Sugars 72.3 g
Protein 69 g138.4%
Vitamin A 5% Vitamin C 19.8%
Calcium 12% Iron 298.9%
*Based on a 2000 Calorie diet