Chef Alli's KC Pumpkin Patch Strudelines
These strudelines are plump, little packets that make a delightful low-fat dessert for the holidays. Once you master the phyllo dough technique for the rolling up the strudelines, you will find they are fun and quick to assemble. The strudelines also freeze well; once you’ve rolled them up, place onto a baking sheet and freeze solid. To bake, place frozen studelines into a preheated 350 degree oven and bake, uncovered, for 15-20 minutes until golden brown.
15 oz. can pumpkin
½ cup packed dark brown sugar
1 tsp. pumpkin pie spice
1 Tbs. all-purpose flour
¼ tsp. kosher salt
12 sheets frozen phyllo dough, thawed
Vegetable or canola oil non-stick cooking spray
2-3 Tbs. melted butter
1 cup granulated sugar, combined with 1 Tbs. cinnamon
½ cup chopped pecans, toasted
4 oz. cream cheese, cut into 12 equal pieces (I use one-third less fat cream cheese)
Whipped cream, for garnishing
Pumpkin pie spice, for garnishing whipped cream
• Preheat oven to 375 degrees F.
• In a medium mixing bowl, combine pumpkin with brown sugar, pumpkin pie spice, flour, and salt; set aside.
• Place 2 sheets phyllo dough on top of one another on a clean work space or a sheet of parchment paper; spray the top side and then flip (keep sheets together) over and spray the other side. (Be sure to keep remaining phyllo dough covered with plastic wrap and a damp cloth to prevent it from drying out.)
• Sprinkle a bit of cinnamon/sugar mixture over the top of the phyllo sheet stack, then cut the stack in half lengthwise to create 2 longs strips.
• Place a dollop (1/12) of the prepared pumpkin mixture about 2 inches from the end of one phyllo strip, then top with a piece of cream cheese and a sprinkling of pecans.
• To shape strudelines, fold the bottom 2” edge of phyllo up over filling, then fold in the long sides to encase filling; roll up strudeline, using the complete length of the phyllo sheets, then place seam-side down onto a parchment-lined baking sheet.
• Brush strudeline with a bit of melted butter and sprinkle with cinnamon/sugar mixture. Repeat with remaining ingredients to create 12 strudelines. Bake, uncovered, for approx 15-20 minutes or until golden brown; cool completely.
• Serve strudelines at room temperature, topped with whipped cream and a sprinkle of pumpkin pie spice.