Sweet Pumpkin Strudel

Photo: Sweet Pumpkin Strudel

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

ingredients

FILLING:
  • 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 10 reviews

  • on December 20, 2012

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    I made a double batch of this for Thanksgiving with my sister in law and I also made 2 pumpkin pies which always disapears fast, but they only ate 2/3 of one. They ate all of the strudel. It was a hit and was requested for Christmas. I also made these for a Christmas party and was a great hit. Thanks Michael for the recipe. I am getting ready to make it again for the family Christmas dinner. I did find if you made the filling the day before and refrigerate it gets thicker and is easier when rolling.

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  • on November 26, 2012

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    Very dissapointed in this recipe. I even added a bit more sugar and honey since the pumpkin mixure lacked flavor. It still was a BIG flop ending in the compost.

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  • on November 23, 2012

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    So yummy! I made the filling at the same time as my sister in law was making cranberry sauce. She was joking about getting cranberry in my pumpkin, which was delicious! So instead of honey we made a cranberry simple syrup reduction. This will be a new forever Thanksgiving dessert. We also made a jumbo version using 4 full sheets of fillo. So if you are in a time crunch you can make 4 big strudels instead of 12 personal size strudels. Thank you Michael!

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