Pumpkin Chocolate Strudel |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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An elegant pumpkin dessert from Chef Marcel Cocit and Pillsbury, from the Macy's Thanksgiving Day Parade broadcast. Note: this recipe makes 2, and I'm guessing on the total number of servings until I do make it. Ingredients:
1 (4 ounce) package cream cheese |
1 egg yolk |
1 egg yolk (mixed with some water for an egg wash) |
1/3 cup granulated sugar, plus more for sprinkling dough |
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 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on package (2 crusts) |
1/2 cup pecans, chopped and toasted |
powdered sugar, for topping |
Directions:
1. Preheat oven to 375°F and line a 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.
3. Stir chocolate chips into cream cheese mixture and chill 10 minutes.
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.
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.
6. Mix 1 egg yolk with water and brush rolls with egg wash; then sprinkle with granulated sugar.
7. Bake 30 to 40 minutes until crisp and golden brown. Cool 5 minutes, and sprinkle rolls with powdered sugar.
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