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Holiday Pumpkin-Chocolate Strudel

Holiday Pumpkin-Chocolate Strudel
  • Prep 55 min
  • Total 15 min
  • Servings 16
Enjoy the convenience of Pillsbury™ refrigerated pie crusts in an elegant pumpkin dessert from Chef Marcel Cocit, perfect for Thanksgiving or any holiday.
May 14, 2018

Ingredients

  • 4 oz (113 g) cream cheese, softened (from 8-oz/250 g package)
  • 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
  • Icing Sugar

Steps

  • 1
    Heat oven to 375°F. Line large baking 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 baking 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 icing sugar. To serve, slice each roll into 1-inch slices.

Nutrition Facts

Serving Size: 16 Servings
Calories
137.2
Saturated Fat
3.5g
Cholesterol
32.1mg
Sodium
96mg
Total Carbs
13.8g
Dietary Fiber
0.7g
Sugars
6.7g
Protein
1.4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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