WEEKDAYS 1e|12c|p

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

Pumpkin Strudel Carla Hall
Fall Pastries
skill level
Moderate
time
60-120min
servings
6
cost
$
Contributed by :
Pumpkin Strudel Recipe: Warm spices like cinnamon, ginger, and nutmeg infuse this not-too-sweet pastry with a taste of fall.
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ingredients
  • 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)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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
    1 cup Granulated Sugar
    1 1/2 tablespoons Cinnamon
    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. 
  • 2
    12 sheets Frozen Phyllo (thawed)
    Melted Butter (for brushing)
    1 cup toasted Pecans (chopped)
    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. 
  • 3
    1 8-ounce package Cream Cheese (divided into 12 pieces)
    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). 
  • 4
     
    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.
  • 5
    Whipped Cream (optional)
    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.

    Helpful Tips:
    1. Only use a little bit of the clove because the flavor is very strong and can easily overpower the dish.
    2. Take care not to roll the strudel too tightly or it will rip while baking.
    3. Prepare the strudel ahead of time and freeze until you're ready to bake. 
 
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