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    You are in: Home / Recipes / Creamy Pumpkin Strudels Recipe
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    Creamy Pumpkin Strudels

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Adopted Parisian's Note:

    The ultimate autumn treat! If you have never worked with phyllo, don't let it intimidate you--it's quite easy. And if you have used it before, you know how it's fabulous buttery flavor is sure to impress!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F For filling, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt. Set aside.
    2. 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. 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. 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. 5
      Bake 15 minutes or until phyllo is golden brown. Serve warm with whipped cream, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Creamy Pumpkin Strudels

    Serving Size: 1 (113 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 324.1
     
    Calories from Fat 162
    50%
    Total Fat 18.0 g
    27%
    Saturated Fat 10.9 g
    54%
    Cholesterol 47.9 mg
    15%
    Sodium 273.0 mg
    11%
    Total Carbohydrate 39.1 g
    13%
    Dietary Fiber 1.0 g
    4%
    Sugars 26.0 g
    104%
    Protein 3.2 g
    6%

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