This easy-to-prepare recipe combines canned pumpkin and layers of crispy phyllo dough in a delicious dessert treat that also contains no trans fats and a modest 187 calories per serving. Enjoy!
Crunchy 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.
1 serving = 1 slice
Calories: 187 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
Although dialysis patients must restrict their consumption of many sweets, salty snacks and favorite holiday dishes, it doesn’t mean they have to settle for food that’s boring or bland. Fresenius Medical Care North America (FMCNA), the nation’s leading network of dialysis facilities, understands patients’ challenges in maintaining healthy diets. FMCNA partnered with Celebrity Chef Aaron McCargo, Jr. to develop delicious recipes for all to enjoy!