Crispy phyllo layers, enhanced with crunchyCalifornia Walnuts and maple syrup, are layered with a lightcreamy vanilla filling. For a special presentation, place fillingin a piping bag and pipe between phyllo rectangles.
Recipe: 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 thebutter; top with another sheet; repeat twice. Top with finalphyllo sheet; drizzle with 1/4 cup of the maple syrup and sprinklewith walnuts. Using scissors or very sharp knife, cut phyllolengthwise into 4 strips. Cut each strip into six, making 24rectangles. Using a spatula, transfer to baking sheet. Bake at425°F 4 to 5 minutes or until golden. Cool on wire rack.
Prepare pudding with milk, according topackage directions; fold in whipped topping. Chill until readyto assemble.
Place one phyllo rectangle on each of8 dessert plates; spread each with about 1 tablespoon puddingmixture. Top each with another phyllo rectangle and more pudding.Top each with a final phyllo rectangle; drizzle with remaining1/4 cup maple syrup.
Makes 8 servings.
Recipe and photograph provided courtesyof California Walnuts.
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