Creamy Pumpkin Strudels

Serves 12

1 (15 oz.) can pumpkin
½ c. packed brown sugar
½ tsp. cinnamon
¼ tsp. ginger
¼ sp. nutmeg
12 sheets frozen Phyllo dough (18×14 ” rectangles) thawed
2/3 c. butter, melted
1 c. sugar
4 tsp. cinnamon
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese, cut into 12 slices

Preheat oven to 400 degrees. For filling, combine pumpkin, brown sugar, ½ tsp. cinnamon, ginger, nutmeg and ½ tsp. salt; set aside. Place 2 sheets of Phyllo on top of one another; brush top sheet with some of the butter. (Keep remaining Phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle) In a bowl, combine sugar and 4 tsp. cinnamon. Sprinkle a generous 2 T. of cinnamon/sugar over the brushed Phyllo. Sprinkle with about 2 T. pecans. Cut the two-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 T. of pumpkin mixture on top of cream cheese. To shape, fold bottom edge of Phyllo up and over the filling. Fold insides and rollup to encase filling. Place on a baking sheet, seem-side down. Brush with some of the melted butter. Repeat with remaining ingredients. Sprinkle with any remaining sugar/cinnamon mixture. Bake for 15 minutes or until Phyllo is golden brown. Serve warm with whipped cream.

Carol Eggers
Front Royal