For the Honeyed Crumble:
6 pieces phyllo dough,thawed
1 1/2 tablespoons honey
3 tablespoons unsalted butter, melted
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
For the parfaits:
2 cups plain whole-milk yogurt
2 tablespoons honey, plus more to top (optional)
1/4 cup chopped unsalted pistachios
1/4 cup chopped pitted dates (Medjool or Barhi are nice for their soft consistency)
Make the Honey Crumble ahead: Preheat the oven to 325°F. Line a large baking pan with parchment paper or a baking mat. Whisk together honey, melted butter, cardamom, ginger, and salt.
Lay 2 sheets of phyllo dough onto the prepared baking sheet and brush with honey mixture. Lay 2 additional sheets of dough on top of the first and repeat. Lay the final sheets of phyllo on top of the stack and brush with remaining mixture.
Bake for 9 to 12 minutes, or until golden and fragrant. Halfway through, rotate the sheet to ensure they bake evenly. Allow to cool completely, then use your hands to break apart into fine shreds. Store in a sealed container at room temperature for up to 4 days.
Assemble the parfaits just before eating: In a small bowl, whisk together the honey and yogurt and set aside. Select 4 of your favorite 8-ounce glasses or cups and scoop 2 to 3 tablespoons yogurt into the bottom. Top with a sprinkling of Honeyed Crumble, 1 teaspoon pistachios, and 1 teaspoon chopped dates. Repeat two additional layers. Sprinkle an additional pinch of Honeyed Crumble on top and serve immediately.