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1
Position rack in center of oven and preheat to 350F.
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2
Line heavy large baking sheet with parchment paper.
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3
Place 1 phyllo sheet on work surface (cover remaining sheets with plastic wrap and damp towel).
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4
Brush phyllo sheet with butter.
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5
Sift 2 teaspoons powdered sugar over.
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6
Top with second phyllo sheet.
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7
Brush with butter; sift 2 teaspoons powdered sugar over.
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8
Repeat with remaining phyllo, butter and 2 teaspoons powdered sugar.
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9
Cut phyllo stack into eighteen 3-inch squares.
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10
Transfer half of phyllo squares to prepared baking sheet.
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11
Cover remaining phyllo squares with plastic.
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12
Cover phyllo squares on baking sheet with large parchment sheet, then top with another baking sheet.
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13
Bake until golden, about 14 minutes.
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14
Transfer to racks; cool.
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15
Repeat with remaining phyllo squares.
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16
(Can be made 2 days ahead.
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17
Store airtight at room temperature.)
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18
For each napoleon, place 1 phyllo square in center of plate.
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19
Spread 1 tablespoon pastry cream over.
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20
Arrange 3 banana slices over cream.
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21
Sprinkle 1 1/2 teaspoons walnuts over.
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22
Spread 1 tablespoon pastry cream atop second phyllo square.
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23
Place phyllo square, cream side down, atop bananas, offsetting corners of phyllo squares.
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24
Repeat with second layer of pastry cream, bananas and nuts.
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25
Spread 1 tablespoon pastry cream atop third phyllo square.
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26
Place phyllo square, cream side down, atop bananas, offsetting corners of phyllo squares.
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27
Sprinkle with remaining nuts.
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28
Sift powdered sugar over and serve napoleons immediately.
