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Maple Walnut Napoleons recipe

Maple Walnut Napoleons.

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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  • Comments

    1 Comment


    The combination of maple syrup and buttery walnuts deserves more credit. Make Food Network Magazine’s maple cheesecake with a walnut graham cracker crust and you’ll agree.

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