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.

Yield: 4 servings (serving size: 1 napoleon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 31%
  • Fat: 10g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 4.8g
  • Protein: 4.8g
  • Carbohydrate: 47.8g
  • Fiber: 1.4g
  • Cholesterol: 56mg
  • Iron: 1.3mg
  • Sodium: 204mg
  • Calcium: 100mg

Ingredients

  • Filling:
  • 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
  • Napoleons:
  • 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

Preparation

  1. 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.
  2. Preheat oven to 350°.
  3. 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.
  4. 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.
  5. 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.
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