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.
Maple Walnut Napoleons
- 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 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.
