Make the glaze by mixing the lemon zest with the powdered sugar, then adding the egg white and a teaspoon of lemon juice. If too dry, add a little more lemon juice (you probably won't need all of the juice unless it was a stingy lemon). Mix until smooth.

Unroll the puff pastry and use a sharp knife (a pizza cutter works, too) to cut the sheet in half, then cut each half into 8 strips about the same width for a total of 16.

Twist the strips in the middle to make bow ties, or just twist one end for a long tie. Arrange on the baking sheet without crowding. Use a second baking sheet or make more than one batch as necessary.

Brush the ends of the bows and the lengths of the ties with the glaze and sprinkle on the chopped nuts.

Bake for 10 - 12 minutes (or as directed on the package). The pastry should be golden brown and puffy.

Carefully transfer to a rack to cool.