Heat the oven to 350°F.  Stir the cinnamon and sugar in a small bowl.Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 16x8-inch rectangle.  Cut into 8 (4-inch) squares.  Repeat with the remaining pastry sheet.Spoon 1 tablespoon apricot preserves in the center of each pastry square. Using a sharp knife, cut diagonal lines from the corners of the pastry to within 3/4-inch of the preserves. Fold every other corner up over the preserves to the center, overlapping the points and pinching to seal.  Place the pastries onto a baking sheet.  Sprinkle with the cinnamon mixture.Bake for 20 minutes or until the pastries are golden brown.  Remove the pastries from the the baking sheet and let cool on a wire rack for 10 minutes.