Sweet Pumpkin Strudel

TOTAL TIME: 45 min
Prep: 30 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 12 servings
LEVEL: Easy

ingredients

FILLING:
  • One 15-ounce can pumpkin
  • One 8-ounce package cream cheese, room temperature
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 12 sheets frozen phyllo dough (18- by 14-inch rectangles), thawed
  • 2/3 cup butter, melted
  • 1 cup chopped pecans
  • 3 tablespoons turbinado sugar, or other coarse sugar
  • 2 tablespoons honey, for serving
  • Whipped cream, for serving, optional
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Directions

Preheat the oven to 400 degrees F.

For the filling: Combine the pumpkin, cream cheese, brown sugar, cinnamon, salt, ginger and nutmeg in a small bowl. Mix until nearly uniform and set aside.

Place 2 sheets of the phyllo on top of one another and brush the top sheet with some of the butter. (Keep the remaining phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle.)

Cut the 2 layered sheets of phyllo lengthwise to create 2 long strips. Place a well-rounded tablespoon of the filling about 2 inches from the end of the dough strip.

To shape, fold the bottom edge of the phyllo up and over the filling. Fold in the sides and roll up to encase the filling, brushing the exposed dry phyllo with some of the butter as you roll. Place the rolled phyllo on a baking sheet, seam-side-down. Brush the top of the phyllo with some of the butter. Repeat with the remaining ingredients. Sprinkle the tops of the phyllo with pecans and turbinado sugar. Bake until the phyllo is golden brown, about 15 minutes. Serve the phyllos warm drizzled with the honey and topped with whipped cream if using.

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4

Newest Ratings and Reviews

Read all 13 reviews

  • on December 03, 2014

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    This is an excellent recipe. Will be making it again for new year. The turbinado sugar gives it an extra special touch. Thanks for sharing

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  • on January 01, 2014

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    Excellent. The video and TV Michael said to bake at 375 but this recipe says 400. I went with 375. So easy to make and so wonderfully delicious. If you have never worked with phyllo do not be afraid just go for it. The trick is to work fast and keep the unused covered well. I use a very lightly damp, clean towel. I love baklava and have made it for years, even chocolate baklava made with Nutella, and this even beats those recipes. LOVED it!!

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  • on December 01, 2013

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    Unbelievably delicious !!! First I must say I'm not a fan of pumpkin . I also never worked with phyllo dough. I wasn't afraid just jumped right in. Michael never disappoints! You must as he says over and over keep brushing with butter. They came out perfect. The only thing I didn't have was the sugar to sprinkle so I used regular sugar, and pecans, and when they came out of the oven I used the honey. They were perfect!!!! It's just my husband and I,so, I refrigerated them. He just had another one and said they are even better cold. Oh I also gave one to a young man who came over to fix my car. He loved it!

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