Nut Kataifi

Instructions

1. 1

   On a work surface, finely chop 1 tbsp of the pistachios. Set aside.

2. 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. 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. 4

   In another bowl, combine the butter with the salt. Set aside.

5. 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. 6

   Bake for 35 minutes or until the dough is nicely browned and crispy, rotating the pan halfway through.