Cooking at home – Pumpkin Strudel - Not Just for the Holliday’s

Cooking at home – Pumpkin Strudel

Cooking at home – Pumpkin Strudel 

When you think of pumpkin you think of the holidays. This delicious dessert can be served any time of the year. This strudel can also be made heavy or light as a feather to compliment the main course.

Ingredients

Cooking at home – Pumpkin Strudel – Always stage as much as you can

Filling:

One 15-ounce can pumpkin

One 8-ounce package cream cheese, room temperature

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

12 sheets thawed phyllo dough

2/3 cup butter, melted

1 cup chopped pecans

3 tablespoons sugar or powder sugar

2 tablespoons honey, for serving

Glaze:

confectioners' sugar

tablespoons milk or cream

Directions

Preheat the oven to 400 degrees F.

The Filling:

Combine the pumpkin, cream cheese, brown sugar, cinnamon, salt, ginger and nutmeg in a small bowl.

Hand mix until nearly uniform and set aside. Note: This is where you can lighten the filling by using a hand mixer. This adds air to the mix taking the heaviness out.

Cooking at home – Pumpkin Strudel - Combine the pumpkin, cream cheese, brown sugar, cinnamon, salt, ginger and nutmeg in a small bowl

The Wraping:

Cooking at home – Pumpkin Strudel - Brush the top of the phyllo with some of the butter

Cooking at home – Pumpkin Strudel - Place 2 sheets of the phyllo on top of one another

Place 2 sheets of the phyllo on top of one another and brush the top sheet with some of the butter. (Keep the remaining phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle.)

Cut the 2 layered sheets of phyllo lengthwise to create 2 long strips.

Place a well-rounded tablespoon of the filling about 2 inches from the end of the dough strip.

Cooking at home – Pumpkin Strudel - Place a tablespoon of the filling

To shape, fold the bottom edge of the phyllo up and over the filling.

Cooking at home – Pumpkin Strudel – Place on a baking sheet

Fold in the sides and roll up to encase the filling, brushing the exposed dry phyllo with some of the butter as you roll.

Place the rolled phyllo on a baking sheet, seam-side-down.

Cooking at home – Pumpkin Strudel – Place on a baking sheet

Brush the top of the phyllo with some of the butter.

Repeat

Cooking at home – Pumpkin Strudel – Place on a baking sheet

Sprinkle the tops of the phyllo with pecans and sugar.

Bake until the phyllo is golden brown, about 15 minutes.

Cooking at home – Pumpkin Strudel - Bake until golden brown

The Glaze:

Mix ingredients thoroughly.

Cook's Note: If too thick add a little bit of liquid. If too thin add a little bit of confectioners' sugar.

Serve the phyllos room temperature drizzled with the glaze.

Cooking at home – Pumpkin Strudel 

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