Creamy Pumpkin Strudels

(Recipe by Annie Crawford, AZ.)

1 (15 oz.) can pumpkin
1/2 C. packed brown sugar
1/2 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground nutmeg
12 sheets frozen phyllo dough (18x14" rectangles), thawed
2/3 C. butter, melted
1 C. sugar
4 t. ground cinnamon
1 C chopped pecans
1 (8 oz.) pkg. cream cheese, cut into 12 slices
Whipped cream (optional)

For filling: In a small bowl, combine pumpkin, brown sugar, 1/2 t. cinnamon, nutmeg & 1/2 t. salt; set aside.

Place 2 sheets phyllo dough on top of one another; brush top sheet with some of the butter (keep remaining phyllo sheets covered with plastic wrap to prevent drying).

In another small bowl, combine granulated sugar & 4 t. cinnamon. Sprinkle a generous 2 T. of cinnamon-sugar mixture over the brushed phyllo, sprinkle with about 2 T. of the pecans. Cut the 2 layered sheets of phyllo lengthwise to form 2 strips. Place a slice of cream cheese about 2" in from end of dough strip. Spoon a well-rounded Tablespoon of pumpkin mixture on top of the cream cheese.

To shape, fold 2" exposed edge of phyllo up & over the filling. Fold in sides & roll up to encase filling. Place on a baking sheet, seam side down. Brush with some of the melted butter.

Repeat with all the remaining ingredients. Sprinkle tops with any remaining cinnamon-sugar mixture. Bake at 400° for 15 minutes, or until phyllo is golden brown. Serve warm with whipped cream, if desired. Yield: 12 servings.

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