Cooking Directions

• Heat the oven to 375°F.  Lightly grease 2 baking sheets.
• Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 9x12-inch rectangle.  Place the pastry onto a baking sheet.  With a sharp knife, score the pastry surface to make 12 (about 4-inch) triangles.  Brush the pastry with the egg.  Repeat with the remaining pastry sheet.
• Bake for 10 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 10 minutes.  Cut the pastry sheets into triangles along the score marks.  Split each pastry into 2 layers, making 48 layers in all.
• Heat the butter in a 3-quart saucepan over medium heat.  Add the walnuts and cinnamon.  Cook and stir until the walnuts are lightly browned.  Stir in the brown sugar. Cook and stir until the brown sugar is dissolved.  Remove the saucepan from the heat.
• Spread about 1 tablespoon walnut mixture on each of 24 bottom pastry halves.  Top with the top pastry halves.  Place the pastries onto 2 rimmed baking sheets.
• Bake for 5 minutes or until the pastries are hot.
• Heat the granulated sugar, water, honey and lemon juice in a 3-quart saucepan over medium heat to a boil.  Reduce the heat to low.  Cook for 10 minutes, stirring occasionally.
• Drizzle the hot honey mixture over the pastries.  Let the pastries cool in the pans for 2 hours before serving.  Cut each pastry in half before serving.

Ingredients

• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1 egg, beaten
• 0.5 cup butter
• 2 cups finely chopped walnuts
• 2 teaspoons ground cinnamon
• 0.75 cup packed brown sugar
• 2 cups sugar
• 1 cup water
• 0.5 cup honey
• 1 tablespoon lemon juice