Instructions: Preheat oven to 375 F. Thaw the pastry as label directs. To make the pesto, process the garlic in blender or in a food processor with chopping blade attached with the motor running, until minced. Turn the machine off. Add basil, walnuts and salt. Process until finely min- ced. With motor running, slowly add the oil and process until smooth.

Set aside.

On a lightly floured surface, unfold 1 sheet of pastry. If necessary, use a lightly floured rolling pin to roll the pastry into a square, even on all sides. Prick the dough all over with a fork. Spread the pesto evenly over the dough. Unfold the remaining sheet of dough and, if necessary roll it out to the same size as the first sheet. Place the second sheet on top of the pesto.*

In a small bowl, combine the egg yolk and water and spread it over the top sheet. Using a sharp knife that has been dipped in flour to prevent sticking, cut into 4 strips. Cut each strip lengthwise into 8 thin pieces.

Place strips, cut side down, on an ungreased cookie sheet, about 3 in- ches apart. Bake 10 minutes, or until golden. Repeat with remaining dough.

*May be prepared to this point up to 4 hours ahead. Place on cookie sheet, cover with plastic wrap and refrigerate.

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