1/2c. brown sugar
1/2t. cinnamon
1/4t. ginger
1/4t. nutmeg
1/2t. salt
12 sheets frozen phyllo down 18x14-inch rectangle
2/3c. softened butter or margarine
1c. sugar
4t. cinnamon
1c. chopped nuts (optional)
8 oz. pkg. cream cheese cut into 12 slices
whipped cream (optional)
Combine pumpkin, brown sugar, 1/2t. cinnamon, ginger, nutmeg, & 1/2t. salt in a mixing bowl. Set aside. Place 2 sheets phyllo on top of each other; brush top with butter. Combine sugar & 4t. cinnamon in another bowl. Sprinkle cinnamon-sugar over dough. Sprinkle with nuts. Cut the 2 layered sheets of phyllo lengthwise to create 2 long strips. Place a slice of cream cheese about 2 inches from the end of the dough strip. Spoon well-rounded tablespoon of pumpkin mixture on top of cream cheese. To shape: Fold bottom edge up and over filling. Fold in sides and roll up to encase filling. Place on baking sheet seam side down. Brush with melted butter. Sprinkle remaining cinnamon-sugar mixture over the top of each strudel. Bake at 400℉ for 15 min. Serve with whipped cream.
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