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1
Thaw pastry sheet at room temperature until its easy to handle (approximately 40 minutes).
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2
Combine the walnuts and sugar in a small skillet.
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3
Cook over medium heat stirring constantly until the sugar starts to liquefy.
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4
Continue stirring constantly until the liquid reaches a golden color and coats the nuts.
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5
Remove from heat and spread candied nuts onto a greased cookie sheet or plate and allow to cool completely.
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6
Stir occasionally as it cools to break up large pieces.
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7
Preheat oven to 400 degrees F.
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8
Beat egg and water in a small bowl.
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9
Mix cooled walnuts and jelly together in another small bowl.
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10
Unfold the pastry sheet on a lightly floured surface.
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11
Roll sheet into a 12 inch x 16 inch rectangle.
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12
Cut 4 inches off of the 16 inch edge to decorate top.
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13
Spread walnut jelly mixture in center of large square.
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14
Top with slices of cheese.
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15
Brush edges of pastry with egg mixture.
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16
Fold two opposite sides over cheese.
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17
Trim remaining two sides of square to 2 inches from edge of cheese.
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18
Fold sides up onto cheese and press edges to seal.
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19
Place seam-side down onto a baking sheet.
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20
Decorate top with pastry scraps.
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21
Brush with the remaining egg mixture.
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22
Bake for 20-25 minutes or until pastry is deep golden brown.
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23
Let stand for 20 minutes.
