1 (15 oz.) can pumpkin
½ cup packed dark brown sugar
1 tsp. pumpkin pie seasoning
½ tsp. kosher salt
12 sheets frozen phyllo dough, thawed
2/3 cup unsalted butter, melted
1 cup granulated sugar
1 Tbs. cinnamon
1 cup chopped pecans, toasted*
8 oz. pkg. cream cheese, cut into 12 slices
Whipped cream, to garnish
In a medium mixing bowl, combine pumpkin with brown sugar, pumpkin pie seasoning, and salt; set aside. Place 2 sheets of phyllo dough on top of one another; brush top sheet with a bit of melted butter, using pastry brush. (Keep remaining phyllo dough covered with plastic wrap to prevent it from drying out.)
In a small bowl, combine sugar with cinnamon; sprinkle a generous 1-2 Tbs. over brushed phyllo. Cut the 2 layered sheets of phyllo lengthwise to create 2 long strips. Place a slice of cream cheese about 2 inches from the end of phyllo strip, then spoon a well-rounded tablespoon of pumpkin mixture on top of the cream cheese. Sprinkle a few chopped pecans over pumpkin/cream cheese mixture. To shape strudelines, fold bottom edge of phyllo up and over filling, then fold in sides and roll up to encase filling. Place strudeline onto baking sheet lined with parchment paper, seam side down. Brush strudeline with melted butter then sprinkle with a bit of cinnamon sugar mixture. Repeat with remaining ingredients. Bake in preheated 375 degree oven for approx. 15 minutes or unti l golden brown. Serve strudelines warm with a dollop of whipped cream.
Makes 12 strudelines.
NOTE: **To toast the pecans, place them on a baking sheet and spread out evenly. Bake in preheated 325 degree oven for approx. 12-15 minutes or until golden brown. (Watch carefully as they will burn easily!)
Enjoy! Chef Alli