Creamyh Pumpkin Streudel

1. 1

   Preheat oven to 400. For filling, in a small bowl combine pumpkin, brown sugar, the 1/2 tsp. cinnamon, ginger, nutmeg, and salt. Set aside. Place 2 sheets of phyllo on top of one another, brush tip sheet with some of the butter, (or spray) ( Keep remaining phyllo covered with plastic wrap to prevent it from becoming dry and brittle) In a small bowl combine granulated sugar and the 4 teas.cinnamon. Sprinkle a generous 2 Tablespoons of cinnamon sugar mixture over the brushed phyllo. Sprinkle with about 2 tablespoons of the pecans. Cut the 2 layered sheets of phyllo lengthwise to create two long strips. Place a slice of cream cheese about 2 inches from end of dough strip. spoon a well rounded tablespoon of pumpkin mixture on top of the cream cheese. To shape, fold bottom edge of phyllo up and over the filling. Fold in sides and roll up to encase filling. Place on a baking sheet, seam side down. Brush with some of the melted butter. Repeat with remaining ingredients. Sprinkle with any remaining sugar-cinnamon mix. Bake for 15 min. or until phyllo is golden brown. Serve warm with whipped cream. Makes 12

2. 2

   I Made 4 and just put the dough back into the freezer. Then thawed it again the next time. You can also make them and keep them covered with plastic wrap in the fridge until you are almost finished dinner and then bake them so they are ready for dessert when you are.. It isn't as complicated as it sounds.

* Per serving · 4 servings · Values may vary.

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