Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
The recipe Date and Walnut Phyllo Rolls with Greek Yogurt and Honey is ready in around 45 minutes and is definitely an awesome vegetarian option for lovers of Mediterranean food. This recipe makes 8 servings with 321 calories, 6g of protein, and 18g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up greek honey, butter, greek whole-milk yogurt, and a few other things to make it today.
Instructions
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.