Crunchy Picking Pumpkin Strudel

Aaron McCargo Jr.'s healthy version

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Detroit - Crunchy Picking Pumpkin Strudel


  • 12 sheets phyllo dough
  • 1½ cups canned pumpkin
  • ¼ cup sugar
  • 1 tablespoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 tablespoon vanilla extract
  • ½ stick (4 tablespoons) unsalted butter (melted)



Pre-heat oven to 375° F.


In medium-size bowl, mix canned pumpkin, nutmeg, vanilla, half the sugar and half the cinnamon until well mixed. Brush melted butter on bottom of non-stick medium-size sheet tray and in between every other phyllo sheet. (Be sure to save a little melted butter to brush the top of the rolled filled strudel, so go light when brushing in between layers.)


Stack the sheets together in one pile and pour mix on one edge of the stacked phyllo sheets, length side, then roll from filled end to unfilled end making sure the seam side ends up facing down. Place on a greased sheet tray seam side down and brush with remaining butter. Mix sugar and cinnamon and sprinkle over the top and sides of the strudel. Bake for 12-15 minutes or until golden brown. Remove from oven and let rest for 5-10 minutes before cutting, to allow center to settle.


Serves 8


1 serving = 1 slice


Nutrient Analysis:

Calories                 187 calories          Trans Fat               0 grams

Protein                  3 grams                 Cholesterol            15 milligrams

Carbohydrate        26 grams              Potassium             126 milligrams

Total Fat                8 grams                Phosphorus           40 milligrams

Saturated Fat        4 grams                Sodium                 141 milligrams

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