Roll out the short pastry for the apricot buns. Beat the egg and spread on the short pastry. Mix the jam with the nuts and sugar, add a little cinnamon if necessary.
Roll up from the wide side and cut the roll into slices about 7 mm thick. Place the slices on a baking tray covered with baking paper and bake at 180 degrees for about 12 minutes until light brown.
Mix powdered sugar and lemon juice and coat the cold apricot buns with it.
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