A Word From The Cook

“This Turkish treat is sweet and flaky.  It’s the perfect finish to our Mediterranean Menu Dinner Party featuring author/chef, Erin Coopey.  Find more of Erin’s culinary inspiration at The Glorified Home Chef!


Prep Time:

45 Minutes


Serves 8 People


  • 14 Ounces dates (about 1 1/2 cups), pitted
  • 1/2 Cup walnuts, toasted
  • 3 Tbsp plus 1/4 cup honey
  • 1 Teaspoon finely grated orange peel
  • 1/2 Teaspoon cardamom seeds (from about 10 pods), finely ground in spice mill or in mortar with pestle
  • 8 17 1/2x12 1/2-Inch phyllo pastry, thawed
  • 1/2 Cup (1 stick) unsalted butter, melted
  • 1 Cup plain Greek whole-milk yogurt

Step 1 – Make Filling

Crush cardamom in mortar and pestal.

Combine dates, walnuts, 3 tablespoons honey, orange peel, and cardamom in processor. Blend until paste forms.

Step 2 – Prepare Phyllo

Line rimmed baking sheet with parchment.

Stack phyllo sheets on work surface.

Halve stack crosswise, forming 16 sheets, each 12 1/2×8 3/4 inches; arrange in 1 stack.

Cover stack with plastic wrap and damp kitchen towel.

Step 3 – Roll, Bake, and Serve with Honey Yogurt

Preheat oven to 375°F.

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 25 minutes. Cool on baking sheet.

Spoon yogurt into small bowl drizzle remaining 1/4 cup honey over yogurt.

Place cooled phyllo rolls on a serving platter. Serve with honey-yogurt for dipping.


Find more of our Mediterranean Menu Dinner Party recipes you can make and share with your friends!