Nut Kataifi

Instructions

1. On a work surface, finely chop 1 tbsp of the pistachios. Set aside.
2. In a food processor, finely chop the remaining pistachios with the almonds. Set aside in a bowl. Chop the walnuts separately (they are more tender and can quickly transform into a paste). Transfer the chopped walnuts to the bowl of pistachios and almonds. Add the sugar and cinnamon. Mix well. Set aside.
3. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan.
4. In another bowl, combine the butter with the salt. Set aside.
5. On a work surface, separate the dough into 12 nests, about 1 oz (30 g) of dough for each one. Spread one nest of dough flat into a 9 x 4-inch (23 x 10 cm) oval. Using a pastry brush, lightly moisten the surface of the oval with melted butter. Place about 4 tsp of the nut mixture in a line along the bottom quarter of the oval. Using your fingertips, tightly roll the dough up around the filling, rolling from the bottom towards the top. Shape a total of 12 rolls and place them in the square pan as you go, seam-side down. Brush the tops of the rolls with some melted butter. Pour over any remaining butter.
6. Bake for 35 minutes or until the dough is nicely browned and crispy, rotating the pan halfway through.