Puff pastry spread slightly raised edges and prick with a fork. 125 g walnuts are mixed with margarine and 80 g of sugar. Oil pastels to add eggs. Reconstituted cream is poured over the dough and sprinkle with oats. Apricots are arranged on the cream and sprinkle with remaining walnuts. Sprinkle with 80 g of sugar and bake in preheated oven at 200 C for 30-40 minutes. When the bread is baked, pour caramel which is prepared from the remaining sugar and 1 tbsp water.