I’ve been hooked on searching for any recipe that uses pecans as an ingredient and this one is my latest finds. It is a recipe for pumpkin strudel from the Chew’s Carla Hall that uses pumpkin, cream cheese, pecans and other ingredients that make up a delightful dessert. Who doesn’t love strudel?
If you’ve never worked with phyllo this would be a great recipe to give it a try. The biggest thing with phyllo is not to let it dry out, which can happen very quickly. Use a damp dishtowel to cover the phyllo that you aren’t using until you need it. That’s an old trick my mother taught me. The recipe makes such a light, flavorful strudel that it makes a great dessert for a Fall day day.
Here’s what you need:
1 15- ounce can of Pumpkin Puree
1/2 cup Brown Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon ground Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1/4 teaspoon Cloves
1 teaspoon Salt
12 sheets Frozen Phyllo (thawed)
Melted Butter (for brushing)
1 cup Granulated Sugar
1 1/2 tablespoons Cinnamon
1 cup toasted Pecans (chopped)
1 8- ounce package Cream Cheese (divided into 12 pieces)
Whipped Cream (optional)
This awesome recipe is coming to you today thanks to abc.go.com. Strudel can make a great breakfast or a fine dessert, but I can safely say I’ve never had it with pumpkin before. This recipe ROCKS! If you would like to try it for yourself, then be sure to head on over to abc.go.com now for the full instructions. Enjoy!
