Menu
  • Pinterest
  • Save
  • Print
  • Facebook
  • Email

Holiday Pumpkin-Chocolate Strudel

Holiday Pumpkin-Chocolate Strudel
  • Prep 15 min
  • Total 55 min
  • Ingredients 10
  • Servings 16
Enjoy the convenience of refrigerated Pillsbury™ Pie Crusts in an elegant pumpkin dessert from Chef Marcel Cocit, perfect for Thanksgiving or any holiday.
Updated May 4, 2021

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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.

No nutrition information available for this recipe
© 2021 ®/TM General Mills All Rights Reserved