Banana Crème Pastries

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

By Pillsbury Kitchens

December 20, 2006

Bake-Off® Contest 42, 2006

Midland Park, New Jersey

can (4 oz) Pillsbury™ refrigerated crescent dinner rolls (4 rolls)

tablespoons finely chopped walnuts

tablespoon granulated sugar

teaspoon milk

container (6 oz) Yoplait® Original 99% Fat Free banana crème yogurt

snack-size container (3.5 oz) banana pudding

medium banana, sliced

Whipped cream topping (from aerosol can), if desired

Powdered sugar, if desired

Hide Images

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.