Chef Aaron McCargo, Jr.:
Crunchy Picking Pumpkin Strudel
Yield: Serves 8 (1 serving = 1 slice)
- 1½ cups canned pumpkin (sodium-free, unsweetened)
- 1/8 teaspoon grated nutmeg
- 2 tablespoons pure vanilla extract
- 4 tablespoons sugar
- 1 tablespoon ground cinnamon
- ½ stick (4 tablespoons) unsalted butter (melted)
- 12 sheets phyllo dough (follow package directions for defrosting if frozen)
Pre-heat the oven to 375° F. Have a rack in the center position of the oven.
In a medium bowl, combine the canned pumpkin, nutmeg, vanilla extract, 2 tablespoons of the sugar and ½ tablespoon of the cinnamon until well-mixed.
Using a pastry brush, coat the bottom of a non-stick medium sheet tray with the melted butter. On a clean work surface, lay down a single sheet of phyllo dough, and brush it with the butter. Then create a stack of buttered phyllo sheets, brushing every other phyllo sheet with butter. (Be sure to save a little melted butter to brush the top of the rolled filled strudel, so go lightly when brushing in-between layers.)
Once all 12 sheets are used, spoon the mixture evenly along one of the long edges of the stack. Roll from the filled end to the unfilled end making sure the seam-side faces down.
Transfer the roll to the greased sheet tray seam-side down and brush with the remaining butter.
In a small bowl, mix the remaining sugar and cinnamon and sprinkle it over the top and sides of the strudel.
Bake on the middle rack until golden brown, about 12-15 minutes.
Remove the tray from oven and allow the strudel to rest for 5-10 minutes before slicing with a sharp knife, allowing the center to settle. Serve.