roll out the pastry to a rectangle 14X18 in. (35X45cm) For The Filling: mix the nuts, sugar, baking essence, egg white and 1/2 egg yolk with as much of the water as will give a good spreading consistency and spread evenly over the pastry with a spatula. Starting from the longer side, roll up the pastry like a swiss roll: form the roll into a ring and lay on a greased baking sheet. Brush with the egg yolk and make regular cuts in the surface 1/4 in (1/2cm) deep. Oven: moderately hot Baking Time: about 20 minutes