Maple Walnut Napoleons
Ingredients:
- 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.
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