Enjoy the convenience of Pillsbury refrigerated pie crust in an elegant pumpkin dessert, perfect for Thanksgiving or any holiday.
Pumpkin-Chocolate Strudel
2015-02-11 20:33:06
Yields 16
Prep Time
15 min
Total Time
55 min
Ingredients
- 1 package (4 oz) cream cheese
- 1 large egg yolk, plus 1 yolk mixed with some water for an egg splash
- 1/3 cup granulated sugar, plus more for sprinkling
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1/4 cup miniature semisweet chocolate chips
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on package
- 1/2 cup toasted chopped pecans
- Powdered Sugar
Instructions
- Heat oven to 375°F. Line large cookie sheet with parchment paper.
- In a medium bowl, beat cream cheese, 1 egg yolk, 1/3 cup sugar, vanilla, cinnamon and pumpkin until blended. Stir chocolate chips into cream cheese mixture. Chill 10 minutes.
- On cutting board, unroll one pie crust. Sprinkle crust evenly with granulated sugar and 1/4 cup of the pecans. Spread half of cream cheese mixture in a strip across top of crust. Starting at filled edge, roll dough into a log. Place log on cookie sheet. Repeat with remaining crust and filling.
- Mix 1 egg yolk with water. Brush logs with egg wash; sprinkle with granulated sugar.
- Bake 30 to 40 minutes until crisp and golden brown. Cool 5 minutes; slice ends off each roll. Sprinkle with powdered sugar. To serve, slice each roll into 1-inch slices.
Christmas Kitchen https://christmaskitchen.org/
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