Ingredients:
1 package puff pastry (Find in your grocer's freezer, or make your own)
egg wash made by beating 1 egg with a pinch of salt
1/2 cup ground walnuts
1/4 cup sifted confectioner's sugar
1 tsp ground cinnamon

Preheat the oven to 475^o. Roll the dough into a 12-by-8-inch rectangle and brush it with the egg wash. In a small mixing bowl, combine the walnuts, sugar, and cinnamon, blending well. Sprinkle the walnut mixture over the dough, and press it into the dough lightly with a rolling pin.

Using a pastry-cutting wheel or a very sharp knife, halve the dough lengthwise and cut each half crosswise into 4-by-1/2-inch strips. Twist each strip into a corkscrew shape. Arrange the twisted strips half an inch apart on a moistened cookie sheet, pressing the ends lightly onto the sheet to make them adhere.

Bake in the middle of the oven for 8 to 10 minutes or until puffed and golden. Transfer twists to a rack and let cool.