Creamy Pumpkin Strudels
- 15 ounces pumpkin puree
- 12 cup brown sugar, packed
- 12 teaspoon ground cinnamon
- 14 teaspoon ground ginger
- 14 teaspoon ground nutmeg
- 14 teaspoon salt
- 12 sheets phyllo dough, thawed (18x14-inch rectangles)
- 23 cup butter, melted
- 1 cup granulated sugar
- 4 teaspoons ground cinnamon
- 8 ounces cream cheese, cut into 12 chunks
- Preheat oven to 400F For filling, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt.
- Set aside.
- Place 2 sheets of phyllo on top of one another and brush top sheet with some of the butter.
- (Keep remaining phyllo dough covered with plastic wrap to prevent it from drying.
- ).
- In a small bowl combine granulated sugar and 4 teaspoons cinnamon.
- Sprinkle two generous tablespoons of cinnasugar mixture over the brushed phyllo.
- Cut the 2 layered sheets of phyllo lengthwise to create two long strips.
- 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 a baking sheet, seam side down.
- Brush with some of the melted butter.
- Repeat with remaining ingredients.
- Sprinkle with any remaining cinnasugar.
- Bake 15 minutes or until phyllo is golden brown.
- Serve warm with whipped cream, if desired.
pumpkin puree, brown sugar, ground cinnamon, ground ginger, ground nutmeg, salt, phyllo, butter, sugar, ground cinnamon, cream cheese
Taken from www.food.com/recipe/creamy-pumpkin-strudels-259376 (may not work)