Date And Walnut Phyllo Rolls With Greek Yogurt And Honey

Date And Walnut Phyllo Rolls With Greek Yogurt And Honey

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 14

    ounces Medjool dates (about 1½ cups), pitted

  • ½

    cup walnuts, toasted

  • 3

    tablespoons plus ¼ cup Greek honey or other honey

  • 1

    teaspoon finely grated orange peel

  • ½

    teaspoon cardamom seeds (from about 10 pods), finely ground in spice mill or in mortar with pestle

  • 8

    17 1/2x12½-inch or sixteen 13 1/2x8½-inch sheets fresh phyllo pastry or frozen, thawed

  • ½

    cup (1 stick) unsalted butter, melted

  • 1

    cup Greek whole-milk yogurt

Directions

Combine dates, walnuts, 3 tablespoons honey, orange peel, and cardamom in processor. Blend until paste forms. Preheat oven to 375°F. Line rimmed baking sheet with parchment. If using 17 1/2x12 1/2-inch phyllo sheets, place stack of 8 phyllo sheets on work surface. Halve stack crosswise, forming 16 sheets, each 12 1/2x8 3/4 inches; arrange in 1 stack. Or if using 13 1/2x8 1/2-inch phyllo sheets, stack 16 sheets on work surface. Cover phyllo stack with plastic wrap, then damp kitchen towel. Remove 1 phyllo sheet from stack and place on work surface; brush with melted butter. Top with second sheet; brush with butter. Starting 1 inch from edge at short end of phyllo, spoon 3 tablespoons date mixture in dollops in row parallel to edge. Mold date mixture into log, leaving 1/2-inch border at edges of phyllo. Roll up date log in phyllo, enclosing filling and forming roll (filling will be exposed at ends). Transfer to baking sheet; brush with butter. Repeat with remaining phyllo, butter, and date mixture. Bake until golden, about 23 minutes. Cool on baking sheet. Spoon yogurt into small bowl (or 8 individual bowls); drizzle remaining 1/4 cup honey over yogurt. Place 1 phyllo roll on each of 8 plates. Serve with honey-yogurt for dipping.


Nutrition

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