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In a hot pan add sugar and butter and then the nuts, move around the frying pan for about 5 min till they have colour and are caramelised.
Preheat Oven to 180C
Mix the rest of the filling ingredients with the nuts.
Roll out your pastry sheet and place on a piece of parchment paper (we'll lift the parchment paper straight onto the oven dish at the end)
Cut slices into the pastry on one side to about ⅓ inwards. Add the filling to the other ⅔ of the pastry and roll it up as shown in the reel. Mix the yolk with ½ tsp of milk and brush over the top and the strips, take each strip, twist and place it over the roll of pastry as shown till you get all the way down, brush the top of the twists with the rest of the egg yolk. Lift the parchment paper with the pie directly onto your baking sheet.
Bake for 45-50 min, don't take it out if it looks golden before hang tight for a crispier and flakey bake. Fork holes the top several times (between each twist is good) don't worry if some filling leaks out it's all part of the charm.
Let it cool for 5-10 min, sprinkle icing sugar and serve with ice cream, yogurt or custard.