Banana Crème Pastries

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


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


  1. 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. 2 In small bowl, mix walnuts and granulated sugar. Lightly brush dough with milk; sprinkle each evenly with walnut mixture.
  3. 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. 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. 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

Recipe Step Photos

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