This toasted strudel is the perfect twist on pumpkin pie, with the pumpkin filling wrapped in crispy phyllo dough. It’s sugar and spice and everything nice for a holiday dessert.
: Serves 8 (1 serving = 1 slice)
- 1½ cups canned pumpkin, sodium-free, unsweetened
- ⅛ teaspoon grated nutmeg
- 1 teaspoon pure vanilla extract
- 4 tablespoons sugar
- ½ teaspoon ground cinnamon
- ½ stick (4 tablespoons) butter, unsalted, melted
- 12 sheets phyllo dough (follow package directions for defrosting if frozen)
Nutrition Per Serving
|Total Fat||8 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Dietary Fiber||2.0 g|
- Position the oven rack in the middle of the oven. Preheat the oven to 375° F.
- In a medium-sized bowl, combine the canned pumpkin, nutmeg, vanilla extract, 2 tablespoons of sugar and ½ tablespoon of cinnamon until well-mixed.
- Using a pastry brush, coat the bottom of a nonstick medium sheet tray with the melted butter. On a clean work surface, lay down a single sheet of phyllo dough, and brush it with the butter. Then create a stack of buttered phyllo sheets, brushing every other phyllo sheet with butter. (Be sure to save a little melted butter to brush the top of the rolled filled strudel, so go lightly when brushing in between layers.) Keep remaining phyllo dough sheets covered with plastic wrap until ready for use, so they do not dry out.
- Once all 12 sheets are used, spoon the mixture evenly along one of the long edges of the stack. Roll from the filled end to the unfilled end, making sure the seam-side faces down.
- Transfer the roll to the greased sheet tray seam-side down and brush with the remaining butter.
- In a small bowl, mix the remaining sugar and cinnamon. Sprinkle it over the top and sides of the strudel.
- Bake on the middle rack until lightly toasted or golden brown, about 12–15 minutes.
- Remove the tray from the oven and allow the toasted strudel to rest for 5–10 minutes before slicing with a sharp knife, allowing the center to settle. Serve.