Date And Walnut Phyllo Rolls With Greek Yogurt And Honey Recipes

DATE AND WALNUT PHYLLO ROLLS WITH GREEK YOGURT AND HONEY

Steps:

• 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.

GREEK WALNUT ROLLS

Steps:

• Preheat oven to 375 degrees.
• Combine nuts with cinnamon, cloves and sugar. Set aside.
• Brush three phyllo leaves generously with melted butter and stack them on each other evenly. Sprinkle evenly with a thin layer of the nut-sugar mixture.
• Brush three more sheets of dough with butter, stack them and lay them over the nut mixture. Sprinkle another layer of nuts on the top sheet of dough.
• Roll lengthwise, jellyroll fashion. Brush top of roll with melted butter. Prepare two more rolls in this fashion, using the remaining sheets of dough and nut mixture.
• Cut each roll into one-inch slices. Place the slices close together, side by side, in one or more baking pans.
• Bake about 30 minutes, or until the pastry is crisp and golden brown.
• While walnut rolls bake, prepare the syrup. Combine water, sugar, and lemon slice in a small, heavy-bottom saucepan and simmer for about 10 minutes, or until a light syrup is formed.
• Pour warm syrup over walnut rolls as soon as they are taken from the oven. Serve the cookies at room temperature. Store in airtight metal cookie tins.

WALNUT DATE BALLS

Steps:

• Process walnuts, dates, coconut, sesame oil, sea salt, and vanilla extract together in a food processor until combined. Roll date mixture into bite-size balls; refrigerate until firm, about 1 hour.

GREEK YOGURT WITH A FIG, DATE, AND HONEY SWIRL

Steps:

• Toast the nuts in a saute pan over medium heat until they become fragrant. Put the nuts onto a plate and set aside; when cool enough to handle, chop them roughly. In a small saucepan over medium heat, add the figs, dates, honey, water, lemon juice, and cinnamon stick. Cook for about 10 minutes until fruit is soft. Set aside and let it cool slightly; remove the cinnamon stick. Place the yogurt in a big bowl. Spoon the warm fruit onto the yogurt and gently swirl the fruit through the yogurt. Sprinkle on the nuts and garnish with mint leaves. Serve immediately.;

YOGURT, DATE, AND WALNUT PARFAIT

Steps:

• Place a spoonful of yogurt in the bottom of each of four parfair or champagne glasses.
• Top with a layer of dates, a sprinkling of walnuts, and a drizzle of honey.
• Repeat steps 1 and 2 and finish with another layer of honey.
• Dust each parfait with cinnamon and chill until ready to serve.

GREEK YOGURT WITH HONEY AND WALNUTS

Steps:

• Mix yogurt and vanilla. In 4 glasses, alternate layers of yogurt, then walnuts, then honey. Start with yogurt, end with honey.