PUMPKIN STRUEDEL RECIPES

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SWEET PUMPKIN STRUDEL : RECIPES : COOKING CHANNEL RECIPE ...



Sweet Pumpkin Strudel : Recipes : Cooking Channel Recipe ... image

Cooking Channel serves up this Sweet Pumpkin Strudel recipe from Michael Symon plus many other recipes at CookingChannelTV.com

Provided by Michael Symon : Cooking Channel

Categories     dessert

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 13

One 15-ounce can pumpkin
One 8-ounce package cream cheese, room temperature
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
12 sheets frozen phyllo dough (18- by 14-inch rectangles), thawed
2/3 cup butter, melted
1 cup chopped pecans
3 tablespoons turbinado sugar, or other coarse sugar
2 tablespoons honey, for serving
Whipped cream, for serving, optional

Steps:

  • 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 phyllo on top of one another and brush the top sheet with some of the butter. (Keep the remaining phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle.)
  • Cut the 2 layered sheets of phyllo 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 phyllo up and over the filling. Fold in the sides and roll up to encase the filling, brushing the exposed dry phyllo with some of the butter as you roll. Place the rolled phyllo on a baking sheet, seam-side-down. Brush the top of the phyllo with some of the butter. Repeat with the remaining ingredients. Sprinkle the tops of the phyllo with pecans and turbinado sugar. Bake until the phyllo is golden brown, about 15 minutes. Serve the phyllos warm drizzled with the honey and topped with whipped cream if using.

PUMPKIN STREUSEL COFFEE CAKE | ALLRECIPES



Pumpkin Streusel Coffee Cake | Allrecipes image

There are times when using a cake mix as the base of a recipe not only speeds things up but also works well, and this is one of them! Enjoy this tender and moist pumpkin streusel cake with a dollop of freshly whipped cream.

Provided by lutzflcat

Categories     Desserts    Cakes    Coffee Cake Recipes

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 1 9x13-inch cake

Number Of Ingredients 11

nonstick cooking spray
¾ cup brown sugar
½ cup all-purpose flour
1 teaspoon pumpkin pie spice
4 tablespoons cold unsalted butter, cut into small cubes
1 (15.25 ounce) package yellow cake mix
4 tablespoons unsalted butter, softened
3 large eggs
1 (15 ounce) can pumpkin puree (such as Libby's®)
1 teaspoon ground cinnamon
½ cup coarsely chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
  • Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
  • Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
  • Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.

Nutrition Facts : Calories 339.1 calories, CarbohydrateContent 44.8 g, CholesterolContent 67.6 mg, FatContent 16.5 g, FiberContent 2.1 g, ProteinContent 4.6 g, SaturatedFatContent 6.2 g, SodiumContent 343.4 mg, SugarContent 25.9 g

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