Pumpkin Strudel is an excellent American dessert that has a warming and welcoming aroma. Once you discover this, it will become a popular dessert as it is easy to cook and fast from start to finish. I first had this dessert at a Thanksgiving party a few years ago and have made it countless times since. The Pumpkin, garlic, cinnamon and nutmeg combine with each other so well they blend into one part with multiple faces. I serve this will maple syrup and chilled custard for a superb ending to a meal that everyone loves. I can’t remember the number of times I have been asked for this Pumpkin Strudel recipe.
- Preheat the oven to 400 degrees F.
- For the filling: Combine the pumpkin, cream cheese, brown sugar, cinnamon, salt, ginger and nutmeg in a small bowl. Mix until nearly uniform and set aside.
- Place 2 sheets of the filo on top of one another and brush the top sheet with some of the butter. (Keep the remaining filo dough covered with dam towel to prevent it from becoming dry and brittle.)
- Cut the 2 layered sheets of filo lengthwise to create 2 long strips. Place a well-rounded tablespoon of the filling about 2 inches from the end of the dough strip.
- To shape, fold the bottom edge of the filo up and over the filling.
- Fold in the sides and roll up to encase the filling, brushing the exposed dry filo with some of the butter as you roll.
- Place the rolled filo on a baking sheet, seam-side-down.
- Brush the top of the filo with some of the butter.
- Repeat with the remaining ingredients. Sprinkle the tops of the filo with pecans and turbinate sugar. Bake until the filo is golden brown, about 15 minutes.
- Serve the filo's warm drizzled with the honey.