Fall Pastries
ingredients
ingredients
method
step-by-step directions

Carla Hall's "It's The Great Pumpkin (Strudel) Charlie Brown"

  • 1 15- ounce can of Pumpkin Puree
  • 1/2 cup Brown Sugar
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon ground Ginger
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon Cloves
  • 1 teaspoon Salt
  • 12 sheets Frozen Phyllo (thawed)
  • Melted Butter (for brushing)
  • 1 cup Granulated Sugar
  • 1 1/2 tablespoons Cinnamon
  • 1 cup toasted Pecans (chopped)
  • 1 8- ounce package Cream Cheese (divided into 12 pieces)
  • Whipped Cream (optional)
step-by-step directions
  • Preheat oven to 400. In a small bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, allspice, cloves and 1/2 teaspoon salt. In another small bowl combine the granulated sugar and the cinnamon. 
  • Brush one sheet of phyllo with melted butter and lay another sheet of dough on top. Brush generously with melted butter. (Keep remaining phyllo dough covered with a damp dish towel to prevent it from drying out). Sprinkle a generous 2 tablespoons of cinnamon-sugar mixture over the brushed phyllo. Sprinkle with about 2 tablespoons of pecans. 
  • Cut the phyllo lengthwise to create two long strips. Place a slice of cream cheese about 2 inches from the end of each dough strip. Spoon 1 to 2 well rounded tablespoon of pumpkin mixture on top of the cream cheese (do not overfill or the phyllo will burst when rolled). 
  • To shape, fold the edge closest to the cheese/pumpkin mixture up and over the filling. Fold in sides and roll up to encase filling. Place on a parchment lined baking sheet, seam side down. Brush with some of the melted butter and top more sugar and nuts. Repeat the process with the remaining ingredients.
  • Bake for 20 minutes or until golden. Remove from oven and allow to cool for 5 minutes before serving with whipped cream. Note: You can use 2 teaspoons Pumpkin Pie Spice in place of the other spices.
Similar categories: Desserts
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