Ellen Schenker


One of my favorite recipes

★★★★★ 1 vote


1 15oz. can(s)
1/2 c
packed brown sugar
1/2 tsp
ground cinnamon
1/4 tsp
ground ginger
1/4 tsp
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


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.

About this Recipe

Course/Dish: Other Desserts