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Name: Creamy Pumpkin Strudels
Key Ingredient: canned pumpkin
Preparation: combine; fill; shape; bake
Cuisine: American
Source: Shannon Van Horn/Leanne Van Horn
Food Group: sugar
Meals: dinner
Courses: dessert
Temperature: hot
Effort: average
Prep. Time: :45
Elapsed Time: 1:00
Servings: 12

1 (15 ounce) can pumpkin
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
12 sheets frozen phyllo dough (18 x 14-inch rectangles), thawed
2/3 cup butter, melted
1 cup granulated sugar
4 teaspoons ground cinnamon
1 cup chopped pecans
1 (8 ounce) package cream cheese, cut into 12 slices
Whipped cream, optional

Preheat oven to 400F. For filling, in a small bowl combine pumpkin, brown sugar, 1/2 teaspoon cinnamon, ginger, numeg and salt. Set aside.
Place 2 sheets of phyllo on top of one another; brush top sheet with butter. (Keep remaining phyllo covered so it does not dry out.)
In a small bowl, combine granulated sugar and 4 teaspoons cinnamon. Sprinkle a generous 2 tablespoons of cinnamon-sugar mixture over brushed phyllo. Sprinkle with about 2 tablespoons pecans. Cut the 2 layered sheets lengthwise to create two long strips. (Do not cut if the phyllo comes in smaller sheets.) Place a slice of cream cheese about 2 inches from the end of the strip. Spoon a well-rounded tablespoon of the pumpkin mixture on top of the cream cheese.
To shape, fold bottom edge of phyllo up and over filling. Fold in sides and roll to encase filling. Place seam-side down on baking sheet. Brush with butter and sprinkle with cinnamon-sugar. Repeat with remaining ingredients. Bake 15 minutes or until golden brown.
Serve warm with whipped cream, if desired.


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