Mini Pumpkin Strudels

Servings - 8   Serving Size - 1 strudel   Points Plus per Serving - 5 Points+

Calories - 195.5,   Total Fat - 4.5g,   Carbs - 36.5g,   Protein - 4.8g,   Fiber - 1.9g


24 sheets of 9" x 14" frozen filo dough, thawed

butter flavored cooking spray 

5 oz. 1/3 reduced fat cream cheese

1 cup of pure pumpkin puree

1/3 cup packed brown sugar

1 heaping tsp. of pumpkin pie spice ( or more to your liking) 

1/4 tsp kosher salt

1/2 tsp. pure vanilla extract

1/4 cup eggbeaters, for sealing the dough

ground cinnamon and turbinado sugar, to sprinkle on the strudels before baking


  1. Preheat oven to 400 degrees F.  Line baking sheet with silpat or parchment. 
  2. In a large bowl, combine the cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, salt and vanilla with an electric mixer until smooth.  
  3. Open a package of filo dough and lay it out.  Take one sheet and spray with cooking spray lightly.  Then add another and spray and another and spray, for a total of three. Keep the filo dough you are not using covered with plastic wrap or a damp cloth so it doesn't dry out.   At one of the short ends, add a couple TBS of filling about an inch from the edge.  Fold the edge dough over the filling and then fold in the sides of the long edges.  (see photos)  Then roll up burrito style.  Just before you get to the end, brush a little eggbeaters on the dough to seal in the filling.  Put the finished strudel on the prepared baking sheet and repeat process until you have made 8 strudels.  Store any unused filo dough covered in the fridge or back in the freezer. 
  4. Spray tops of strudels with cooking spray, sprinkle with cinnamon and turbinado sugar. 
  5. Bake in 400 degree F oven for 15-20 minutes or until golden brown.  Allow to cool before enjoying.  

Adapted from Cooking Channel