Pumpkin Chocolate Strudel
Recipe: #962
October 20, 2011
Categories: Cheese, Brunch, Christmas, Thanksgiving, Oven Bake, Cream Cheese, more
"An elegant and unusual pumpkin dessert from Chef Marcel Cocit and Pillsbury, from the Macy's Thanksgiving Day Parade broadcast. This recipe makes 2 strudels."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (93.8 g)
- Calories 256.2
- Total Fat - 12.7 g
- Saturated Fat - 4 g
- Cholesterol - 37.4 mg
- Sodium - 284.9 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 3.3 g
- Sugars - 6.1 g
- Protein - 7.3 g
- Calcium - 39.7 mg
- Iron - 1.5 mg
- Vitamin C - 16.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 375°F and line a large cookie sheet with parchment paper.
Step 2
In a medium bowl, beat cream cheese, 1 egg yolk, 1/3 cup sugar, vanilla, cinnamon and pumpkin until blended.
Step 3
Stir chocolate chips into cream cheese mixture and chill 10 minutes.
Step 4
On a cutting board, unroll one pie crust. Sprinkle crust evenly with granulated sugar and half of the pecans, then spread half of cream cheese mixture in a strip across top of crust.
Step 5
Starting at filled edge, roll dough into a log and place log on cookie sheet. Repeat with remaining crust and filling to make a second roll.
Step 6
Mix 1 egg yolk with water and brush rolls with egg wash; then sprinkle with granulated sugar.
Step 7
Bake 30 to 40 minutes until crisp and golden brown. Cool 5 minutes, and sprinkle rolls with powdered sugar. Slice with serrated knife to serve.
Tips
No special items needed.
0 Reviews
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