Prepare the stuffing. Chopped walnuts, halvah and butter mixed and shrink a solid ball. From the rolled out puff pastry cut 2 circles with the required diameter. One circle is placed on the center of the tray and put him stuffing shaped hill (dome). To do so, on a sheet of parchment paper or cooking, entourage tight ball stuffing, forming dome required size. Then, moving paper with stuffing in the end (edge) of the table, picks up the palm-shaped hill of stuffing and carefully transferred to the bottom of dough, placing in the middle. Top with a second round of dough and joins first. IMPORTANT: Before you have the upper circle should be slightly wet with water places will unite two rounds to stick nice. gently pressed the dough around the perimeter. It is important not under pressure (moistened dough will stick) and there are no folds and holes through which the stuffing may leak during baking. From the dough cut the petals of the sunflower and slightly wet with water contact surfaces are attached to the radial shaped environment. Middle of sunflower and leaves are coated with beaten egg yolks. The pita is baked at a temperature of 200 C, approximately 20-25 minutes. After baking, allow to cool, covered with double folded cloth. The finished cold pita Apply a thick layer of apricot jam (the layer thickness is optional). In the middle of the pita (where stuffing) on ​​jam put chopped dried apricots. If the jam is too thick (it is desirable), heat gently in a water bath until enough rarefaction and applied to the pita slightly warm. After rapid cooling it will harden on the pita in a beautiful, glossy coat. Melt the chocolate in a water bath, put it in a syringe on parchment paper or cooking oil fsunflower squeeze droplets in the form of soft seeds of different sizes. Cool in refrigerator. Chocolate * * seeds rank in the center of the sunflower and the pita is ready for serving.