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Carla Hall's Pumpkin Strudel

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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

Preparation

Step 1

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

2. Soak raisins in rum to reconstitute.

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

4. 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.

5. Melt butter in a small saucepan or microwave.

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

7. Lay 4 pieces of overlapping phyllo dough to create a large 16 by 24
inch rectangle, using butter as glue where the dough meets. Position
the dough long ways. Brush with melted butter and sprinkle with
cocoa powder mixture. Repeat layering three more times.

8. Leaving a 2 inch border, use a slotted spoon transfer the pumpkin
mixture, mounding widthwise (parallel to counter edge) onto the
phyllo.

9. Using the paper to assist, loosely roll the dough and mixture away
from you to encapsulate the mixture. Pinch the edges and tuck under.
Carefully transfer to the prepared baking sheet, seem side down.
Brush with melted butter and sprinkle with cocoa powder mixture and
bake for 15-20 minutes or until phyllo is golden and crisp.

10.Whisk cinnamon in to whipped cream just to incorporate.

11.Slice strudel into 2 inch pieces after resting for 10 minutes.
Serve with a dollop of flavored cream.

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