Banana Creme Pastries

By Texaschef11

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

Preparation

Step 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.