Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
['14 ounces Medjool dates (about 1 1/2 cups), pitted', '1/2 cup walnuts, toasted', '3 tablespoons plus 1/4 cup Greek honey or other 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 or sixteen 13 1/2x8 1/2-inch sheets fresh phyllo pastry or frozen, thawed', '1/2 cup (1 stick) unsalted butter, melted', '1 cup Greek whole-milk yogurt']
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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