Best Greek Walnut Rolls 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.