Combine flour and salt in bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Blend in 1 Tbsp sugar and 1 egg yolk. Add orange peel and juice and mix gently. Knead the dough a few times to form a smooth ball.

 

Divide in half and wrap each half in waxed paper; chill at least 1 hour. Mix 2/3 cups sugar and the cinnamon. Have the margarine, currants and walnuts ready to work with, but do not combine.

 

Working with one ball of dough at a time, roll out to a 12" circle on a floured board with a lightly floured rolling pin. Brush the circle with half the melted margarine. Sprinkle with half the sugar-cinnamon mixture, then with half the currants and half the nuts. Press the currants and nuts very lightly into the dough with your hand or the rolling pin.

 

Using a long, sharp knife, cut the pastry circle into 12 pie-shaped wedges. Starting at the wide outer edge, carefully roll up each wedge toward its point, handling gently to avoid tearing the dough. Place point down and about 1" apart on a lightly greased baking sheet. Twist end of each roll slightly inward to form a crescent.

 

Dust any bits of nuts and sugar from the pastry surface. Repeat with remaining dough and filling. Beat the remaining egg yolk and water; brush on the tops of the pastries.

 

Bake in a preheated 350 degree F oven about 30 minutes or until golden brown.

 

Yield: 2 dozen pastries.