Maple Walnut Napoleons
Crispy phyllo layers, enhanced with crunchy walnuts and maple syrup, are layered with a light creamy vanilla filling. For a special presentation, place filling in a piping bag and pipe between phyllo rectangles.
4 sheets frozen phyllo dough, thawed
4 teaspoons melted butter
1/2 cup maple syrup - divided use
2/3 cup very finely chopped California Walnuts
1 (1-ounce) package fat-free instant vanilla pudding
1 1/2 cups low-fat milk
1/2 cup light non-dairy whipped topping
- Brush one phyllo sheet with 1/3 of the butter; top with another sheet; repeat twice. Top with final phyllo sheet; drizzle with 1/4 cup of the maple syrup and sprinkle with walnuts. Using scissors or very sharp knife, cut phyllo lengthwise into 4 strips. Cut each strip into six, making 24 rectangles. Using a spatula, transfer to baking sheet. Bake in a preheated oven at 425°F 4 to 5 minutes or until golden. Cool on wire rack.
- Prepare pudding with milk, according to package directions; fold in whipped topping. Chill until ready to assemble.
- Place one phyllo rectangle on each of 8 dessert plates; spread each with about 1 tablespoon pudding mixture. Top each with another phyllo rectangle and more pudding. Top each with a final phyllo rectangle; drizzle with remaining 1/4 cup maple syrup.
Makes 8 servings.
Recipe and photograph provided courtesy of California Walnuts.