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35

Holiday Pumpkin-Chocolate Strudel

Prep 15 min
Total 55 min
Ingredients 10
Servings 16

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

By Pillsbury Kitchens

March 25, 2011

Ingredients

package (4 oz) cream cheese

large egg yolk, plus 1 yolk mixed with some water for an egg splash

1/3

cup granulated sugar, plus more for sprinkling

teaspoon vanilla

1/2

teaspoon ground cinnamon

1/2

cup canned pumpkin (not pumpkin pie mix)

1/4

cup miniature semisweet chocolate chips

box Pillsbury™ refrigerated pie crusts, softened as directed on package

1/2

cup toasted chopped pecans

Powdered Sugar

Steps

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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.