Melt the butter over low heat and lightly grease a large baking pan which is at least ½ inch deep.
On your work area, take the pastry sheets one by one and, using a pastry brush, spread each with melted butter, one on top of the other making seven layers.
Again brush the top sheep.
Sprinkle the nut mixture from the long side of the rectangle to the center, leaving the other half clear.
Roll the pastry from the nut-sprinkled side, jelly-roll fashion, to make a complete roll with the nuts in the center and sheets of pastry around them.
Repeat these same steps over and over again until all the sheets and nut mixture have been used.