Maple Walnut Napoleons

  • Yield 8 servings
  • Prep 20 mins
  • Cook 5 mins

Crispy phyllo layers, enhanced with crunchy California 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
2/3 cup California Walnuts,very finely chopped
1 -- pkg (30 g) fat-free instant vanilla pudding
1-1/2 cup low-fat milk
1/2 cup light whipped topping


  1. Brush one phyllo sheet with 1/3 of the butter; top with another sheet; repeat twice.

  2. Drizzle final phyllo sheet with 1/4 cup (50 mL) of the maple syrup and sprinkle with nuts.

  3. 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.

  4. Bake at 425F (220C) 4 to 5 minutes or until golden. Cool on wire rack.

  5. Prepare pudding with milk, according to package directions; fold in whipped topping. Chill until ready to assemble.

  6. Place one phyllo rectangle on each of 8 dessert plates; spread each with about 1 tbsp (15 mL) pudding mixture. Top each with another phyllo rectangle and more pudding. Top each with a final phyllo rectangle; drizzle with remaining 1/4 cup (50 mL) maple syrup.



Source: California Walnut Commission



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