Holiday Pumpkin-Chocolate Strudel

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

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  • prep time 15 min
  • total time 55 min
  • ingredients 10
  • servings 16
 

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 Pillsbury™ refrigerated pie crusts, softened as directed on package
1/2
cup toasted chopped pecans
Powdered Sugar

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LOCATION

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.
  • 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.

Nutritional information

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