Date and Walnut Phyllo Rolls with Greek Yogurt and Honey

Ingredients

• 3 tablespoons honey 
• 1.5 cups medjool dates pitted
• 1 teaspoon orange zest finely grated
• 1 cup nonfat greek yogurt 
• 0.5 cup butter unsalted melted (1 stick)
• 0.5 cup walnuts toasted
• 0.5 teaspoon cardamom with pestle finely (from 10 pods)

Equipment

• bowl
• baking sheet
• oven
• plastic wrap
• kitchen towels

Directions

1. Combine dates, walnuts, 3 tablespoons honey, orange peel, and cardamom in processor. Blend until paste forms.
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.
3. 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.
4. Roll up date log in phyllo, enclosing filling and forming roll (filling will be exposed at ends).
5. Transfer to baking sheet; brush with butter. Repeat with remaining phyllo, butter, and date mixture.
6. Bake until golden, about 23 minutes. Cool on baking sheet.
7. Spoon yogurt into small bowl (or 8 individual bowls); drizzle remaining 1/4 cup honey over yogurt.
8. Place 1 phyllo roll on each of 8 plates.
9. Serve with honey-yogurt for dipping.