Banana-Walnut Napoleons

Some of the components for this impressive dessert can be made ahead. The pastry cream filling can be stored up to a week in the refrigerator. The phyllo dough can be baked 1 to 2 days in advance and stored in an airtight container to keep crisp.


4 servings (serving size: 1 napoleon)

Recipe from

Cooking Light

Nutritional Information

Calories 294
Caloriesfromfat 31 %
Fat 10 g
Satfat 1.8 g
Monofat 2.7 g
Polyfat 4.8 g
Protein 4.8 g
Carbohydrate 47.8 g
Fiber 1.4 g
Cholesterol 56 mg
Iron 1.3 mg
Sodium 204 mg
Calcium 100 mg


3 tablespoons granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large egg yolk
1 cup 1% low-fat milk
2 tablespoons cornstarch
1 1/2 teaspoons walnut oil
4 (18 x 14-inch) sheets frozen phyllo dough, thawed
Cooking spray
Caramel-Walnut Sauce:
1/4 cup packed brown sugar
2 tablespoons water
1 tablespoon walnut oil
1 ripe banana, peeled and cut into 16 slices
4 teaspoons finely chopped walnuts, toasted


To prepare filling, combine first 4 ingredients in a small saucepan, stirring well with a whisk. Add egg yolk, stirring well. Combine milk and cornstarch, stirring with a whisk until well blended. Slowly whisk cornstarch mixture into the egg mixture. Bring to a boil over medium heat, stirring constantly with a whisk. Remove from heat. Stir in 1 1/2 teaspoons walnut oil. Pour filling into a bowl. Place plastic wrap on surface; cool to room temperature.

Preheat oven to 350°.

To prepare Napoleons, place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Place another phyllo sheet on top; lightly coat with cooking spray. Repeat layers with remaining 2 phyllo sheets and cooking spray. Gently press phyllo layers together; lightly coat top sheet with cooking spray. Cut phyllo stack in half lengthwise. Cut each half crosswise into 4 rectangles. Carefully place rectangles onto a nonstick baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned. Remove phyllo stacks from pan; cool completely on a wire rack.

To prepare sauce, combine the brown sugar and water in a small saucepan; place over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 3 minutes. Remove from heat; stir in 1 tablespoon walnut oil. Add banana; stir gently to combine.

To assemble, place 1 phyllo stack on each of 4 plates; top with about 1/4 cup filling. Place 4 banana slices on each serving; cover with 1 phyllo stack. Drizzle brown sugar mixture evenly over Napoleons. Sprinkle each serving with 1 teaspoon walnuts.