1. Prepare piecrust mix with apricot nectar instead of water, halve. Roll out, half at a time, on lightly floured pastry cloth or board to 13x8-inch rectangle; trim edges even to make a 12x7-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. Reroll trimmings and cut.
3. Bake in hot oven (425°) 7 minutes, or until golden. Remove from cookie sheets to wire racks; cool. Store in a tightly covered container.