Creamy Pumpkin Strudels

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 15 ounces pumpkin puree
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 12 sheets phyllo dough, thawed (18x14-inch rectangles)
• 2/3 cup butter, melted
• 1 cup granulated sugar
• 4 teaspoons ground cinnamon
• 8 ounces cream cheese, cut into 12 chunks

Recipe

• 1 preheat oven to 400°f for filling, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt. set aside.
• 2 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.).
• 3 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.
• 4 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.
• 5 bake 15 minutes or until phyllo is golden brown. serve warm with whipped cream, if desired.