Banana Crème Pastries

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

–

Save & Share

Servings 2

false

( 7 ) Ratings

7 Ratings

5 Stars 22%

4 Stars 33%

3 Stars

2 Stars 11%

1 Stars

Member Reviews ( 2 )

f9979650-573f-412f-b31a-39247b8e27f0

Bake-Off® Contest 42, 2006

Jaimie Caltabellatta

Midland Park, New Jersey

ingredients 9
Prep Time 15 min
Total Time 35 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.

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.

Review & Comments

Write a Review

mpoirier50

report Posted Apr. 29, 2010 6:50 AM

This was a very easy and attractive dessert. The crust was exceptional and the flavor of the filling was good. I might use a sprinkle of cinnamon or nutmeg with the walnut/sugar mixture next time just to give it a little depth in flavor.

English Kitti

report Posted Dec. 14, 2006 9:42 AM

Really scrumptious...