These Pumpkin Cheesecake Phyllo Straws are a great way to enjoy a decadent dessert without feeling weighed down. The flaky layers of phyllo dough turn this into a gourmet treat.

 These Pumpkin Cheesecake Phyllo Straws are a great way to enjoy a decadent dessert without feeling weighed down. The flaky layers of phyllo dough turn this into a gourmet treat. Get the recipe on RachelCooks.com!

What is your favorite Thanksgiving dessert? I’m a sucker for the classic pumpkin pie, more specifically, my mom’s pumpkin pie. But it is so fun to experiment with fun new desserts. I made a pumpkin cheesecake one year with a gingersnap crust that was to die for.

I had so much fun turning pumpkin cheesecake into a fun hand-held treat using fillo dough. Once you get the hang of working with the fillo dough, this is a fun and easy dessert to make.  You want to make sure you have everything ready before you unwrap the fillo dough. Take that thawed dough out of the fridge and let it hang out on the counter while you prepare the filling. The filling is super simple to make. Use a hand mixer to blend cream cheese, an egg, pumpkin purée, dark brown sugar and pumpkin pie spice. Take that filling and put in either a zip-top bag or a pastry bag. Snip off a small corner (about 1/4 inch only — you don’t want to over-fill these, as they are quite delicate). Melt some butter. Start with a stick, but if you get crazy like I did, you might need two sticks. Okay. Now you’re ready. Open that dough! Lay out the pile, brush the top sheet with plenty of butter, pipe the filling, fold over the ends, and roll up into a straw. Transfer to a baking sheet, and repeat until everything is gone! Brush the tops lightly with butter before baking. Not so bad, right?

You’re left with a delicious, whimsical, fall-inspired dessert. Perfect for kids and adults alike.

These Pumpkin Cheesecake Phyllo Straws are a great way to enjoy a decadent dessert without feeling weighed down. The flaky layers of phyllo dough turn this into a gourmet treat.

As a side note, I had every intention of using full-fat cream cheese because I was afraid the water content in the reduced-fat version might make the fillo dough soggy. Then I opened the refrigerator door and found two packages of reduced-fat cream cheese. No full-fat cream cheese to be found. Luckily for me, it still turned out amazing. And less fat! Win-win. We make up for that fat with plenty of butter brushed on to the fillo dough, but believe me, it’s worth it. Plus it’s the holidays!  But with the light and flaky fillo dough wrapping up the indulgent pumpkin cheesecake filling, this still feels like a much lighter treat. A perfect end to a heavy Thanksgiving dinner.

These Pumpkin Cheesecake Phyllo Straws are a great way to enjoy a decadent dessert without feeling weighed down. The flaky layers of phyllo dough turn this into a gourmet treat.

Here’s a couple extra bonuses to this recipe:

  • Athens® fillo dough can be kept in the freezer or the fridge until you’re ready to bake it. (Find it in the freezer section at the store — look by the pie crusts.)
  • The filling could be prepared in advance and piped in and baked the day you’re ready to serve.

These are both extremely important when it comes to the craziness of the holidays. Goodness knows you’re busy enough. Take a few shortcuts.

 

Pumpkin Cheesecake Fillo Straws

These Pumpkin Cheesecake Fillo Straws are a great way to enjoy a decadant dessert without feeling weighed down. The flaky layers of fillo dough turn this into a gourmet treat.

Ingredients:

  • one 8-ounce package of reduced fat (not fat free) cream cheese, softened
  • 1 egg
  • 1/4 cup dark brown sugar
  • 1/4 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • pinch of salt
  • one 16-ounce box Athens fillo dough, thawed
  • 1 (or up to 2) sticks of unsalted butter, melted

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a medium sized bowl, combine cream cheese, egg, brown sugar, pumpkin puree, pumpkin pie spice and salt using an electric blender. Beat on medium-high speed until all smooth.
  3. Pour this mixture into a pastry bag (or a zip-top plastic bag). Cut a small hole at the tip of the bag (about 1/4-inch opening).
  4. Lay out thawed fillo dough (don’t do this until you’re ready to start rolling the straws!). Working quickly, brush top sheet with butter. About 1 inch in from sides and end, pipe cream cheese mixture along the long edge of the fillo. Fold over ends to contain filling and roll up fillo to make a straw. Place seam side down on a baking sheet. Repeat with remaining sheets of fillo. Brush the tops of the straws with butter and bake for 12 minutes, or until golden brown. Best served immediately.
All images and text ©Rachel Cooks.

Verdict: SO good. Love the light, flaky layers of fillo hiding the decadent filling.
Husband’s take: He loved these as well!
Changes I would make: None.
Difficulty: Moderate, especially if you’re new to working with fillo dough. But you can do it!!!

These Pumpkin Cheesecake Phyllo Straws are a great way to enjoy a decadent dessert without feeling weighed down. The flaky layers of phyllo dough turn this into a gourmet treat. Get the recipe on RachelCooks.com!

 

Looking for more inspiration? Check out Phyllo.com or Athens’ Pinterest page for more great fillo recipes.

 

Disclosure: This is a sponsored post written by me on behalf of Athens®. All opinions, photos, and text are my own. As always.

These Pumpkin Cheesecake Phyllo Straws are a great way to enjoy a decadent dessert without feeling weighed down. The flaky layers of phyllo dough turn this into a gourmet treat. Get the recipe on RachelCooks.com!