Chew: Carla Hall's Pumpkin Strudel

By pavaldez

Ingredients

• 1/2 cup Golden Raisins
• 1 1/2 cups Granulated Sugar (divided)
• 1/4 cup Cocoa Powder
• 2 tablespoons Cinnamon (divided)
• 1 pound butter (divided)
• 2 Sugar Pumpkins (peeled; seeded; thinly sliced)
• 2 teaspoons Salt (divided)
• 1/2 cup Light Brown Sugar
• 2 teaspoons Ground Ginger
• 1/4 cup Pecans (roasted and finely chopped)
• 1/2 cup Bread Crumbs (lightly toasted)
• 3/4 cup Spiced Rum
• 1 Lemon (zested and juiced)
• 16 Sheets Phyllo Dough (thawed)
• 1 cup whipped cream

Details

Servings 12
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Soak raisins in rum to reconstitute.

Whisk 1/2 cup of granulated sugar, cocoa powder and 2 teaspoons of cinnamon.

In a large saute pan, melt 6 tablespoons of butter over medium high heat. Once melted toss in sliced pumpkin and season with 1 teaspoon of salt. Saute for 4 minutes before adding the remaining granulated sugar, 1 tablespoon of cinnamon, brown sugar, ginger, pecans and bread crumbs. Season with remaining salt and continue to cook tossing to combine. Pour in raisins and rum and cook until rum is reduced and sugar is melted into liquid about 4 minutes. Remove from heat, stir in lemon juice and zest and allow to cool for 5 minutes.

Melt butter in a small saucepan or microwave.

Lay out pieces of parchment or wax paper covering a 16 by 24 inch work surface.