You know Bon Appetite – must be fancy!  You can use any dates (buy the  pitted for heaven’s sake) and any honey.  If you are putting these on a tray with other filo dough goodies, cut them into 2 inch pieces.  

Ingredients:

• 14 oz Medjool dates (about 1 1/2 cups), pitted
• 1/2 c walnuts, toasted
• 3 Tab plus 1/4 cup Greek honey or other honey
• 1 tsp finely grated orange peel
• 1/2 tsp cardamom seeds (from about 10 pods), finely ground in spice mill or in mortar with pestle (Really? Use 1/4 tsp of the already ground stuff!)
• 20  sheets fresh phyllo pastry or frozen, thawed (1/2 a package)
• 1/2 c (1 stick) unsalted butter, melted
• 1 c Greek whole-milk yogurt

Directions:

1. Combine dates, walnuts, 3 tablespoons honey, orange peel, and cardamom in processor.
2. Blend until paste forms.
3. Preheat oven to 375°.
4. Line rimmed baking sheet with parchment.
5. Cover phyllo stack with plastic wrap, then damp kitchen towel.
6. Remove 1 phyllo sheet from stack and place on work surface.
7. Brush with melted butter.
8. Top with second sheet.
9. Brush with butter.
10. Starting 1 inch from edge at short end of phyllo, spoon 3 tablespoons date mixture in dollops in row parallel to edge.
11. Mold date mixture into log, leaving 1/2-inch border at edges of phyllo.
12. Roll up date log in phyllo, enclosing filling and forming roll (filling will be exposed at ends).
13. Transfer to baking sheet; brush with butter.
14. Repeat with remaining phyllo, butter, and date mixture.
15. Bake until golden, about 23 minutes.
16. Cool on baking sheet.
17. Spoon yogurt into small bowl (or 10 individual bowls).
18. Drizzle remaining 1/4 cup honey over yogurt.
19. Place 1 phyllo roll on each plate. Serve with honey-yogurt for dipping.

Serves:  10

Source:   Bon Appetit