Maple Walnut Napoleons

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 tsp melted butter
1/2 cup maple syrup, divided
2/3 cup very finely chopped California Walnuts
1 pkg (30 g) fat-free instant vanilla pudding
1 1/2 cups 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.

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 425F (220°C) 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 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.

Servings: 8
Source: California Walnuts