We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Holiday Pumpkin-Chocolate Strudel

(59)
  30 reviews
  • 15 min prep time
  • 55 min total time
  • 10 ingredients
  • 16 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Enjoy the convenience of Pillsbury refrigerated pie crust in an elegant pumpkin dessert from Chef Marcel Cocit, perfect for Thanksgiving or any holiday.

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

Steps

  • 1 Heat oven to 375°F. Line large cookie sheet with parchment paper.
  • 2 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.
  • 3 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.
  • 4 Mix 1 egg yolk with water. Brush logs with egg wash; sprinkle with granulated sugar.
  • 5 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.
  • 1 Heat oven to 375°F. Line large cookie sheet with parchment paper.
  • 2 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.
  • 3 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.
  • 4 Mix 1 egg yolk with water. Brush logs with egg wash; sprinkle with granulated sugar.
  • 5 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.
 

Nutrition Information

No nutrition information available for this recipe
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved