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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
1 (15-oz) can pumpkin
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
12 sheets frozen phyllo dough (18x14 inch rectangles), thawed
2/3 cup butter, melted
1 cup sugar
4 tsp ground cinnamon
1 cup chopped pecans
1 (8-oz pkg) cream cheese, cut into 12 slices
Whipped cream (optional)
Preheat oven to 400. For filling, in a small bowl combine pumpkin, brown sugar, 1/2 tsp cinnamon, ginger, nutmeg, and 1/2 tsp salt. Set aside.
Place 2 sheets of phyllo on top of one another and brush top sheet with some of the butter. (Keep remaining phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle.) In a small bowl combine pkg sugar and 4 tsp cinnamon. Sprinkle a generous 2 tbsp of cinnamon-sugar mixture over the brushed phyllo. Sprinkle with about 2 tbsp of the pecans. Cut the 2 layered sheets of phyllo lengthwise to create two long strips. Place a slice of cream cheese about 2 inches from end of dough strip. Spoon a well-rounded tbsp of pumpkin mixture on top of the cream cheese.
To shape, fold bottom edge of phyllo up and over the filling. Fold in sides and roll up to encase filling. Place on a baking sheet, seam side down. Brush with some of the melted butter. Repeat with remaining ingredients. Sprinkle with any remaining sugar-cinnamon mixture. Bake for 15 minutes or until phyllo is golden brown. Serve warm with whipped cream, if desired. Makes 12 servings.
To Reheat: Cool strudels on a wire rack. Reheat within 2 hours or place cooled strudels in a covered container. Chill overnight. To reheat room temperature strudels, place strudels on a baking sheet lightly coated with nonstick cooking spray. Bake, uncovered, at 350 for 10 minutes or until center is warm. Reheat chilled strudels using the same method but heat in a 400 for 10 minutes.
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PUMPKIN STRUDELS
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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
1 (15-oz) can pumpkin
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
12 sheets frozen phyllo dough (18x14 inch rectangles), thawed
2/3 cup butter, melted
1 cup sugar
4 tsp ground cinnamon
1 cup chopped pecans
1 (8-oz pkg) cream cheese, cut into 12 slices
Whipped cream (optional)
Preheat oven to 400. For filling, in a small bowl combine pumpkin, brown sugar, 1/2 tsp cinnamon, ginger, nutmeg, and 1/2 tsp salt. Set aside.
Place 2 sheets of phyllo on top of one another and brush top sheet with some of the butter. (Keep remaining phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle.) In a small bowl combine pkg sugar and 4 tsp cinnamon. Sprinkle a generous 2 tbsp of cinnamon-sugar mixture over the brushed phyllo. Sprinkle with about 2 tbsp of the pecans. Cut the 2 layered sheets of phyllo lengthwise to create two long strips. Place a slice of cream cheese about 2 inches from end of dough strip. Spoon a well-rounded tbsp of pumpkin mixture on top of the cream cheese.
To shape, fold bottom edge of phyllo up and over the filling. Fold in sides and roll up to encase filling. Place on a baking sheet, seam side down. Brush with some of the melted butter. Repeat with remaining ingredients. Sprinkle with any remaining sugar-cinnamon mixture. Bake for 15 minutes or until phyllo is golden brown. Serve warm with whipped cream, if desired. Makes 12 servings.
To Reheat: Cool strudels on a wire rack. Reheat within 2 hours or place cooled strudels in a covered container. Chill overnight. To reheat room temperature strudels, place strudels on a baking sheet lightly coated with nonstick cooking spray. Bake, uncovered, at 350 for 10 minutes or until center is warm. Reheat chilled strudels using the same method but heat in a 400 for 10 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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