The Chew Carla Halls Pumpkin Strudel Recipe With Phyllo, Sugar Pumpkin


The Chew: Carla Hall’s Pumpkin Strudel Recipe

Carla Hall has the perfect dessert for Thanksgiving. A pumpkin strudel with sugar pumpkin, phyllo and delicious golden raisins soaked in rum. Check out the recipe for this delicious dessert below:

  • 1/2 cup Golden Raisins
  • 1 1/2 cups Granulated Sugar (divided)
  • 1/4 cup Cocoa Powder
  • 2 tablespoons Cinnamon (divided)
  • 1 pound butter (divided)
  • 2 Sugar Pumpkins (peeled; seeded; thinly sliced)
  • 2 teaspoons Salt (divided)
  • 1/2 cup Light Brown Sugar
  • 2 teaspoons Ground Ginger
  • 1/4 cup Pecans (roasted and finely chopped)
  • 1/2 cup Bread Crumbs (lightly toasted)
  • 3/4 cup Spiced Rum
  • 1 Lemon (zested and juiced)
  • 16 Sheets Phyllo Dough (thawed)
  • 1 cup whipped cream

The Chew: Carla Hall Pumpkin Strudel Recipe With Phyllo, Sugar Pumpkin

The Chew watch as Carla Hall makes a Pumpkin Strudel Recipe with phyllo, sugar pumpkin, golden raisins and more, a perfect dessert for Thanksgiving dinner.



  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Soak raisins in rum to reconstitute. Carla eats her alcohol, she doesn’t drink it.
  • Whisk 1/2 cup of granulated sugar, cocoa powder and 2 teaspoons of cinnamon.
  • In a large saute pan, melt 6 tablespoons of butter over medium high heat. Once melted toss in sliced pumpkin and season with 1 teaspoon of salt. Saute for 4 minutes before adding the remaining granulated sugar, 1 tablespoon of cinnamon, brown sugar, ginger, pecans and bread crumbs. Season with remaining salt and continue to cook tossing to combine. Pour in raisins and rum and cook until rum is reduced and sugar is melted into liquid about 4 minutes. Remove from heat, stir in lemon juice and zest and allow to cool for 5 minutes.

    For people who are diabetic the sugar can be substituted for splenda or any other sugar alternative.

  • Melt butter in a small saucepan or microwave.
  • Lay out pieces of parchment or wax paper covering a 16 by 24 inch work surface.
  • Lay 4 pieces of overlapping phyllo dough to create a large 16 by 24 inch rectangle, using butter as glue where the dough meets. Position the dough long ways. Brush with melted butter and sprinkle with cocoa powder mixture. Repeat layering three more times. The more cocoa, the richer the cake.

    Do not forget to use the parchment paper. It is going to make it easier to roll the phyllo when you need to make it into the strudel.

  • Leaving a 2 inch border, use a slotted spoon transfer the pumpkin mixture, mounding widthwise (parallel to counter edge) onto the phyllo.

    It is going to be easiest to put the mix in the middle of the phyllo and spread towards the edges. You want more of the mix in the middle. Fold the sides of the phyllo in towards the middle, but not touching. Leaving a few inches in between each piece.

  • Using the paper to assist, loosely roll the dough and mixture away from you to encapsulate the mixture. Pinch the edges and tuck under. Do not roll to tightly or the dessert will burst. Also, slice the top of the dessert lengthwise to make it easier to cut.
  • Carefully transfer to the prepared baking sheet, seem side down. Brush with melted butter and sprinkle with cocoa powder mixture and bake for 15-20 minutes or until phyllo is golden and crisp.
  • Serve with whipped cream.

And this delicious dessert is only going to put you back $2.25 a serving. It will go perfectly with the other two meals from this episode, Daphne Oz’s sweet potato cake, Michael Symon’s turkey cutlets or even the coffee donut bread pudding if you are feeling like you need some extra sugar.


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