Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
Delicate phyllo pastry rolls filled with a fragrant mixture of Medjool dates, toasted walnuts, honey, orange zest and cardamom, served alongside honey-drizzled Greek yogurt for dipping. This elegant Middle Eastern-inspired dessert combines crispy textures with sweet, nutty flavors.
Ingredients
- •14 ounces Medjool dates
- •½ cup walnuts
- •3 tablespoons honey
- •1 teaspoon orange peel
- •½ teaspoon cardamom seeds
- •8 sheets phyllo pastry
- •½ cup unsalted butter
- •1 cup Greek whole-milk yogurt
Cooking Instructions
- 1.
Combine dates, walnuts, 3 tablespoons honey, orange peel, and cardamom in processor. Blend until paste forms.
5 min
- 2.
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.
45 min
- 3.
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.
5 min
