Halve the apricots and sieve icing sugar on top. Bake for 15 minutes at 180°C. In a pan melt the butter and add icing sugar and flour and stir. Add water and stir until the texture of the dough is smooth. Spread spoonfuls of the dough thinly on a piece of baking paper. Sprinkle the walnuts on top and lightly press them in the dough. Bake for approx. 8-10 minutes at 180°C until the tuiles are golden. Let the tuiles cool off a bit and remove from the baking paper. While they are still warm try to mould into a curved shape by placing on a rolling pin. Allow the tuiles to cool completely and store in a sealed box. Served the tuiles in small glasses or bowls with baked apricots and crumbles of Castello Traditional Danish Blue. Garnish with mint.