Banana Crème Pastries A sweet walnut crescent crust holds a creamy banana filling in a spectacular dessert for two. |
| | 1 | can (4 oz) Pillsbury® refrigerated crescent dinner rolls (4 rolls) | | 2 | tablespoons finely chopped walnuts | | 1 | tablespoon granulated sugar | | 1 | teaspoon milk | | 1 | container (6 oz) Yoplait® Original 99% Fat Free banana crème yogurt | | 1 | snack-size container (3.5 oz) banana pudding | | 1 | medium banana, sliced | | Whipped cream topping (from aerosol can), if desired | | Powdered sugar, if desired |
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| 1. | Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate into 4 triangles. On cookie sheet, make 2 kite shapes by placing longest sides of 2 dough triangles together; press edges to seal. | | 2. | In small bowl, mix walnuts and granulated sugar. Lightly brush dough with milk; sprinkle each evenly with walnut mixture. | | 3. | Bake 8 to 12 minutes or until bottoms are golden brown. Meanwhile, in another small bowl, mix yogurt and pudding until well blended. Stir in banana. | | 4. | Remove pastries from oven. Immediately turn pastries over with pancake turner; gently fold each in half along sealed seam, walnut mixture side out. Remove from cookie sheet; place on wire rack. Cool completely, about 15 minutes. | | 5. | To serve, place pastries on individual dessert plates; fill each with about 3/4 cup yogurt mixture. Garnish each with dollop of whipped cream topping; sprinkle with powdered sugar. | | |
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