Pumpkin Strudelish

We can't decide if this is a strudel or a danish, so we're calling it a Strudelish... or we could go with Dantrudel?  Either way, it was yummy and easy... the kids had fun making it with me.

Yesterday I read probably close to 100 recipes... I just kept seeing pretty foods on pinterest and checking out the how-tos!  At some point I decided I needed to make another pumpkin based breakfast since pumpkin anything always goes over with the crowd.  My goals were 1.) Simple, quick, on hand ingredients.  2.) Decent nutritional value, fruits and veggies always help that!  3.) Low in sugar

I really did try to make it look pretty, it's just not a skill I have when it comes to plating food... cakes are the only thing I can make look pretty... until it's time to cut them and put them on a plate... then they look a mess!

Pumpkin Strudelish

2 cans of low fat crescent rolls

1/2 block of cream cheese

1/4 cup plain Greek yogurt

1 cup pumpkin puree

1 tablespoon of brown sugar, packed

1 tablespoon vanilla extract

Pumpkin pie seasoning and cinnamon to taste

Preheat oven to 350 degrees.  Spray a glass 9x13 baking dish with non-stick spray.  Using one can of crescent rolls, roll out and cover bottom of pan, pressing seams together.  With a mixer, combine cream cheese, yogurt and pumpkin puree.  Mix in vanilla, brown sugar and seasonings, I started less on the brown sugar and more liberal on the pumpkin pie and cinnamon until it had a flavor we all liked... just taste it!  Spread pumpkin mixture over crescent rolls, top with another layer of crescent rolls.  Bake approximately 35 minutes until edges begin to look golden brown.

You can stop here if you like... we did the first time, it was quite yummy... we actually ate it warm and my pickiest eater asked for seconds!  If you'd like to make it a bit more strudelish-y, drizzle a glaze over top.

Cinnamon Vanilla Glaze

1/4 cup of powdered sugar

2 teaspoons vanilla extract

2 teaspoons cinnamon

splash of milk or water

Mix powdered sugar, vanilla and cinnamon together and a splash of milk until smooth.  To thin out the glaze, add milk a teaspoon at a time... if it gets too liquid-y you'll have to add more sugar to thicken it up.  It will be a brown glaze, if you want it to be white, skip the cinnamon and use almond extract instead.  This made enough glaze for two if you drizzle it lightly.

Pumpkin puree is full of great nutrients and I used the Greek yogurt to increase the protein.  Next time I make this, I'll probably make a few and see how they freeze, if so, I'll make whole wheat crescent rolls in my bread maker to up the nutrition a bit.  I didn't figure out the nutritional value, but it's got to be better than a store bought strudel or danish!

Peace be with you,

 

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