DATE AND WALNUT PHYLLO ROLLS WITH GREEK YOGURT AND HONEY
Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
Provided by Elizabeth Falkner
Categories Fruit Nut Dessert Bake Cocktail Party Quick & Easy Yogurt Date Walnut Fall Winter Shower Healthy Honey Engagement Party Phyllo/Puff Pastry Dough Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 8
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 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.;
DATE-WALNUT PINWHEELS
Every time someone drops in for coffee, I bake up a batch of these fruit and nut pastries-I always keep the ingredients in my pantry. The recipe's a cinch to double, too, so it's good for parties and potlucks. -Lori McLain, Denton, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix sugar and cinnamon. On a lightly floured surface, unroll crust; roll crust into a 12-in. square. Spread preserves over top; sprinkle with dates, walnuts and cinnamon-sugar., Roll up jelly-roll style; pinch seam to seal. Cut crosswise into 12 slices, about 1 in. thick. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 12-14 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 155 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 68mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
GREEK YOGURT WITH HONEY AND WALNUTS
This recipe is by Sara Foster, My Recipes. She recommends caramelized walnuts as well. YUM! This could be a great breakfast, snack or desert.
Provided by Pesto lover
Categories Breakfast
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix yogurt and vanilla. In 4 glasses, alternate layers of yogurt, then walnuts, then honey. Start with yogurt, end with honey.
YOGURT, DATE, AND WALNUT PARFAIT
A light and creamy dessert that's made in 15 minutes. Based on a recipe in The Good Life Mediterranean Diet Cookbook.
Provided by PanNan
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
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 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.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 36 milligrams, Sugar 7 grams, TransFat 0 grams
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- 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.
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