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
Brush one phyllo sheet with 1/3 of the butter; top with another sheet; repeat twice.
Drizzle final phyllo sheet with 1/4 cup (50 mL) of the maple syrup and sprinkle with nuts.
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 at 425F (220C) 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 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