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.