mom's pumpkin strudel
One of my favorite recipes
prep time
cook time
method
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yield
Ingredients
- 1 15oz. cans pumpkin
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 12 - sheets phyllo dough
- 2/3 cup butter melted
- 1 cup granulated sugar
- 4 teaspoons ground cinnamon
- 1 cup chopped pecans (small)
- 1 8oz packages cream cheese, cut into 8 slices
How To Make mom's pumpkin strudel
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Step 1Preheat 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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