In a large bowl, sprinkle yeast over the water and stir to dissolve (I let it sit for about 5 minutes). Add the flour, stir a bit. Add the sugar, melted butter, and beaten eggs and mix until well-blended. Cover the bowl tightly and refrigerate for at least 3 hours or up to 3 days (or freeze).

Preheat oven to 350.

Mix sugar and cinnamon together and set aside. Divide pastry into 6 parts. Sprinkle a bit of the cinnamon/sugar mixture into a pie pan. Roll out one part of dough and press into the pie plate. Sprinkle generously with cinnamon/sugar mixture and ground nuts. Cut dough into 8 wedges and roll crescent style. Let rest for about 15 minutes.

Bake on ungreased cookie sheets at 350 for 12 – 15 minutes.