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mom's pumpkin strudel

(1 rating)
Recipe by
Ellen Schenker
Smithtown, NY

One of my favorite recipes

(1 rating)

Ingredients For mom's pumpkin strudel

  • 1 15oz. can
  • 1/2 c
    packed brown sugar
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground ginger
  • 1/4 tsp
  • 12
    sheets phyllo dough
  • 2/3 c
    butter melted
  • 1 c
    granulated sugar
  • 4 tsp
    ground cinnamon
  • 1 c
    chopped pecans (small)
  • 1 8oz pkg
    cream cheese, cut into 8 slices

How To Make mom's pumpkin strudel

  • 1
    Preheat oven to 400 degrees. For filling, in a small bowl combine pumpkin, brown sugar, 1/2 teaspoon cinnamon, ginger, nutmeg and 1/2 teaspoon of salt. Set aside. Place 2 sheets of phyllo on top of one another. Brush top sheet with some of the butter (keep remaining phyllo dough covered with plastic wrap to prevent it from becoming brittle). In a small bowl combine granulated sugar and 4 teaspoon cinnamon. Sprinkle a generous two tablespoons of cinnamon-sugar over the brushed phyllo. Sprinkle about 2 tablespoons of the pecans. 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 baking sheet seam side down. Brush with some of the melted butter and sprinkle with some cinnamon/sugar mixture. Repeat using 2 sheets at a time until all 12 sheets are used. Bake at 350 degrees till phyllo is golden brown Serve with whipped cream.

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