Pumpkin Chocolate Strudel

Submitted by Recipe Reader

"An elegant pumpkin dessert from Chef Marcel Cocit and Pillsbury, from the Macy's Thanksgiving Day Parade broadcast. Posted here for safekeeping - I haven't tried it yet, but certainly plan to! Note: this recipe makes 2, and I'm guessing on the total number of servings until I do make it."

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 2 rolls
• Serves: 12

ingredients

• 1 (4 ounce) package cream cheese
• 1 egg yolk
• 1 egg yolk (mixed with some water for an egg wash)
• 1⁄3 cup granulated sugar, plus more for sprinkling dough
• 1 teaspoon vanilla
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 cup canned pumpkin (not pumpkin pie mix)
• 1⁄4 cup miniature semisweet chocolate chips
• 1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on package (2 crusts)
• 1⁄2 cup pecans, chopped and toasted
• powdered sugar, for topping

directions

1. Preheat oven to 375°F and line a large cookie sheet with parchment paper.
2. In a medium bowl, beat cream cheese, 1 egg yolk, 1/3 cup sugar, vanilla, cinnamon and pumpkin until blended.
3. Stir chocolate chips into cream cheese mixture and chill 10 minutes.
4. On a cutting board, unroll one pie crust. Sprinkle crust evenly with granulated sugar and half of the pecans, then spread half of cream cheese mixture in a strip across top of crust.
5. Starting at filled edge, roll dough into a log and place log on cookie sheet. Repeat with remaining crust and filling to make a second roll.
6. Mix 1 egg yolk with water and brush rolls with egg wash; then sprinkle with granulated sugar.
7. Bake 30 to 40 minutes until crisp and golden brown. Cool 5 minutes, and sprinkle rolls with powdered sugar.