How To Make Pumpkin & Pecan Strudel
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Serves:
Ingredients
- 1 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup chopped pecans
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 4 sheets phyllo dough
- 2 tbsp melted butter
- 2 tbsp granulated sugar, for sprinkling
Instructions
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Preheat oven to 375°F (190°C).
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In a medium bowl, mix together the pumpkin puree, brown sugar, pecans, cinnamon, nutmeg, ginger, and salt.
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Lay one sheet of phyllo dough flat and brush with melted butter. Repeat with remaining phyllo sheets, layering them on top of each other.
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Spread the pumpkin mixture evenly onto the phyllo dough, leaving a 1-inch border around the edges.
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Roll the phyllo dough tightly to form a strudel shape.
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Place the strudel on a baking sheet and brush with melted butter. Sprinkle with granulated sugar.
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Bake for 25-30 minutes, or until golden brown and crispy.
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Allow the strudel to cool slightly before slicing into individual servings.
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Serve warm and enjoy!
Nutrition
- Calories : 262kcal
- Total Fat : 11g
- Saturated Fat : 4g
- Cholesterol : 15mg
- Sodium : 247mg
- Total Carbohydrates : 38g
- Dietary Fiber : 4g
- Sugar : 16g
- Protein : 4g
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