Maple Walnut Napoleons

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


4-- sheets frozen phyllo dough, thawed
4teaspoons melted butter
1/2cup maple syrup, divided
2/3cup California Walnuts,very finely chopped
1-- pkg (30 g) fat-free instant vanilla pudding
1-1/2cup low-fat milk
1/2cup 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

Nutritional Info *per serving

  • Calories 240
  • Glycemic Load 0
  • Fat 14g
  • Saturated Fat 5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 3g
  • Cholesterol 25mg
  • Sodium 115mg
  • Potassium 180mg
  • Carbohydrate 26g
  • Fiber 1g
  • Sugars 18g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 4%