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Bake-Off® Contest 42, 2006
Midland Park, New Jersey

Banana Crème Pastries

A sweet walnut crescent crust holds a creamy banana filling in a spectacular dessert for two.

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  • prep time 15 min
  • total time 35 min
  • ingredients 9
  • servings 2
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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. (See diagram.)
  • 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.
  • 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. (See diagram.)
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
5g,
5%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
5mg
5%;
Sodium
560mg
560%;
Total Carbohydrate
70g
70%
(Dietary Fiber
3g
3%
  Sugars
40g
40%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
20%;
Iron
8%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.