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1
Arrange a large piece of plastic wrap on the counter.
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2
Using a rolling pin, roll out the puff pastry on the plastic into a 10 x 13-inch rectangle.
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3
Sprinkle the top and bottom often and generously with the confectioners sugar to prevent sticking (you wont use it all).
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4
Using an offset spatula, spread the jam evenly over the dough to within 1/4 inch of the edges.
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5
2 Cut the dough in half lengthwise (youll have two 5 x 13-inch rectangles}, Starting on one long side and using the plastic as a guide, roll up the dough jellyroll style.
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6
Pinch the seam to the roll so it sticks together.
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7
Repeat with the remaining dough.
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8
Wrap the rolls and refrigerate until firm (for faster chilling, pop the wrapped rolls in the freezer).
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9
Heat the oven to 375F.
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10
Line 1 large cookie sheet with nonstick liner.
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11
Arrange the rolls, seam side down, on a cutting board and cut into 1 1/2-inch slices.
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12
Arrange on the prepared cookie sheet about 1 inch apart.
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13
Brush the tops with a little water and sprinkle with the chopped walnuts.
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14
Bake until deep golden brown, 23 to 25 minutes.
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15
Set on a rack to cool completely.
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16
(You can expect some of the jam to leak out.)
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17
Serve immediately or cover and store at room temperature.
