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1. Preheat the oven to 400°. Cook the apricot preserve in a 1-quart enameled or stainless-steel saucepan over low heat, stirring almost constantly, until it has reduced to about 6 tablespoons. Set aside to cool.
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2. On a floured surface, roll the dough into a 10-by-18-inchrectangle. With a pastry wheel or small, sharp knife, trim away its ragged edges. Using a spatula or the back of a spoon, spread half of the dough lengthwise with the apricot preserve.
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3. Carefully fold over the other half of the dough to form a long envelope. Dust the top with flour, place a sheet of wax paper on top, and, with a rolling pin, roll the dough gently to press in the filling.
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4. Peel off the wax paper and cut through the dough at 2-inch intervals, making 9 pastries 2 by 5 inches in size. With a small, sharp knife, make a 3-inch slit in the center of each pastry, leaving 1 inch unslit on either side.
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5. Bend one uncut end of the strip under the slit and, with your finger, push it up through the pastry to make a bow-tie-like shape. Lightly grease a cookie sheet with 1 tablespoon of butter and sprinkle it with flour, tapping off any excess flour.
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6. Set the pastries on the cookie sheet and brush them with the egg white and water. Sprinkle with sugar and bake 10 minutes.
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7. Reduce the heat to 350° and bake another 15 minutes. Remove from the oven and, with a wide spatula, transfer to a cake rack to cool.
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