1 Line 2 baking trays with non-stick baking paper.
2 Heat the milk and butter in a heavy-based pan to a simmer. Stir in the walnuts and breadcrumbs and cook, stirring frequently, until the mixture thickens.
3 Remove from the heat and stir in the stevia, vanilla and cinnamon. Put onto a plate, cover with cling film and chill while you roll the dough.
4 Roll out the pastry on non-stick baking paper into a 30cm x 37cm|12" x 15" rectangle. Straighten the edges and make the corners even.
5 Cut the dough into two 15cm x 37cm|6" x 15" strips. Cut each strip into 6 to 8 triangles, each with a base of just under 10cm|4".
6 Place 1 triangle on a surface, with the 10cm side toward you. Gently pull the two corners closest to you outward to make the base about 15cm|6" wide.
7 Place about 2 tablespoons of the filling on the dough, leaving about 1cm|1/2" border from the 15cm edge. Fold the dough up over the filling and press it into place. Roll up the dough from the side nearest to you, gently pulling on the point of the triangle with the other hand as you roll. Repeat with the remaining pastry and filling.
8 Place 6 pastries on each baking tray and curve the ends in front to form a crescent shape. Cover loosely with cling film and chill for at least 1 hour.
9 Heat the oven to 190°C (170° fan) 375°F gas 5.
10 Brush the pastries with beaten egg and bake for 25-30 minutes until crisp and golden. Place on a wire rack to cool.