Creamy Pumpkin Strudels

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!

• Ready In: 45 mins
• Serves: 12

Ingredients

• 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

Directions

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.