|Pie crust mix||11 Ounce (1 Package)|
|Apricot nectar||1⁄4 Cup (4 tbs)|
|Finely chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
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.
Serving size: Complete recipe
Calories 2069 Calories from Fat 1062
% Daily Value*
Total Fat 122 g187.5%
Saturated Fat 27.1 g135.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2349.7 mg97.9%
Total Carbohydrates 223 g74.3%
Dietary Fiber 4.8 g19.2%
Sugars 52.2 g
Protein 27 g54.9%
Vitamin A 4.8% Vitamin C 18.9%
Calcium 26.8% Iron 46.9%
*Based on a 2000 Calorie diet