Creamy Pumpkin Strudels
"The ultimate autumn treat! If you have never worked with phyllo, don't let it intimidate you--it's quite easy. And if you have used it before, you know how it's fabulous buttery flavor is sure to impress!"
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 15 ounces pumpkin puree
- 1⁄2 cup brown sugar, packed
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 12 sheets phyllo dough, thawed (18x14-inch rectangles)
- 2⁄3 cup butter, melted
- 1 cup granulated sugar
- 4 teaspoons ground cinnamon
- 8 ounces cream cheese, cut into 12 chunks
directions
- Preheat oven to 400°F For filling, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, and 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 drying.).
- In a small bowl combine granulated sugar and 4 teaspoons cinnamon. Sprinkle two generous tablespoons of cinnasugar mixture over the brushed phyllo. 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 tablespoon 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 cinnasugar.
- Bake 15 minutes or until phyllo is golden brown. Serve warm with whipped cream, if desired.
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RECIPE SUBMITTED BY
My husband and I are pastors who work with college students and young adults and we absolutely love it! The students are my "kids" and constantly teach me new things and keep my life interesting. I have posted many recipes here at their behest. Sometimes I think they just love me 'cause they know that can come over and get a fresh homecooked meal -a great break from their sketchy college cafeteria food!
I grew up in a beautiful, loud, fun, albeit slightly crazy, Spanish-Italian family where cooking is not just about putting food on the table -it is an art. An intense, passionate art of carefully guarded secret recipes.
So cooking is in my blood and I enjoy it immensely. I love having dinner parties just so I can whip up fancy new recipes. And the college students are always happy to be my guests!
