By Chef Alli

Ingredients

• 15 oz. can pumpkin
• ½ cup packed dark brown sugar
• 1 tsp. pumpkin pie spice
• 1 Tbsp. all-purpose flour
• ¼ tsp. kosher salt
• 12-16 sheets frozen phyllo dough, thawed
• Vegetable or canola oil non-stick cooking spray
• 2-3 Tbsp. melted butter
• 1 cup granulated sugar, combined with 1 Tbsp. cinnamon
• ½ cup chopped pecans, toasted
• 4 oz. cream cheese, cut into 12 equal pieces (I often use one-third less fat cream cheese)
• Whipped cream, for garnishing
• Pumpkin pie spice for garnishing whipped cream

Instructions

Preheat oven to 375 degrees F.

In a medium mixing bowl, combine pumpkin, brown sugar, pumpkin pie spice, flour and salt; set aside. Place 2 sheets of phyllo dough on top of one another on a clean work space or a sheet of parchment paper; spray the top side and then flip (keep sheets together) over and spray the other side. Be sure to keep remaining phyllo dough covered with plastic wrap and a damp cloth to prevent it from drying out.

Sprinkle a bit of cinnamon/sugar mixture over the top of the phyllo sheet stack, then cut the stack in half lengthwise to create two long strips. Place a dollop of the prepared pumpkin mixture about two inches from the end of one phyllo strip, then top with a piece of cream cheese and a sprinkling of pecans.

To shape strudelines, fold the bottom 2” edge of phyllo up over filling, fold in the long sides to encase filling; roll up strudeline using the complete length of the phyllo sheets, then place seam-side down onto a parchment-lined baking sheet. Brush with a bit of melted butter and sprinkle with cinnamon/sugar mixture. Repeat process until all the filling has been used.

Bake strudelines, uncovered, for approx. 15-20 minutes or until golden brown; cool completely. Serve at room temperature, topped with whipped cream and a sprinkle of pumpkin pie spice.

Once you’ve rolled up two or three strudelines, you’ll quickly master the phyllo dough technique and see they are fun and quick to assemble. The strudelines also freeze well. Once you’ve rolled them up, place onto a baking sheet and freeze solid. 

Step-by-Step Photos

Tips for Pumpkin Strudelines Recipe

Working with phyllo dough can sometimes be intimidating. Here are a few tips to ensure your experience is a good one:

•  Be sure phyllo dough is chilled but completely thawed before you begin working with it.
• Roll phyllo dough out on a rimmed baking sheet and cover with a large sheet of plastic wrap; top plastic wrap with a dry dish towel. Now place a lightly dampened dish towel over the dry dish towel. Let phyllo sheets rest like this for 10 minutes before you begin working with them. This allows phyllo sheets to draw in a bit of moisture which will make them easier to work with.
• To remove phyllo sheets to work surface, pull back plastic wrap and towels and get what you need. Quickly cover remaining phyllo sheets with plastic wrap and towels again. Take care to never let the dampened dish towel directly touch the phyllo sheets.
• Unused phyllo dough can be rolled back up and wrapped in plastic wrap to be reused later or frozen until needed.