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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. (See diagram.)
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2
In small bowl, mix walnuts and granulated sugar. Lightly brush dough with milk; sprinkle each evenly with walnut mixture.
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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.
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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.
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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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