Pumpkin Cheesecake Phyllo Straws
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.
What is your favorite Thanksgiving dessert? I’m a sucker for classic pumpkin pie, more specifically, my mom’s pumpkin pie. But it is so fun to experiment with fun new desserts. I love these seriously easy no-bake mini pumpkin tarts.
Pumpkin cheesecake phyllo straws are so much fun – turning pumpkin cheesecake into a fun hand-held treat using fillo dough. Once you get the hang of working with phyllo dough, it’s an easy dessert to make.
Make sure you have everything ready before you unwrap the fillo dough. Take the 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. Put the prepared filling into a pastry bag. If you don’t have a pastry bag, no worries, use a zip top bag. Snip off a small corner of the bag (about 1/4 inch only — you don’t want to over-fill these, as they are quite delicate).
To prepare the phyllo/fillo dough, begin by melting some butter. Start with a stick, but if you get crazy like I do, 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 in, fold over the ends, and roll up into a straw.
Transfer each straw to a baking sheet, and repeat until everything is gone! Work quickly, you’ll be making close to forty of these! Brush the tops lightly with butter before baking. Not so bad, right?
The pumpkin cheesecake phyllo straws need to bake only 12 minutes. They are best served immediately.
The result of your labor is a delicious, whimsical, fall-inspired dessert. Perfect for kids and adults alike.
Note: The first time I made these, 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. So, reduced fat cream cheese it was.
Luckily for me, the phyllo straws still turned out amazing. And less fat! Win-win. So that’s how I’ve written the recipe.
There’s plenty of butter brushed onto the fillo dough, so this isn’t a low-fat dessert, but believe me, it’s worth it. Plus it’s the holidays!
The light and flaky fillo dough wrapping up the indulgent pumpkin cheesecake filling makes this dessert feel like a much lighter treat. If you’re feeling full, just nibble on one pumpkin cheesecake phyllo straw. A perfect end to a heavy Thanksgiving dinner.
Make ahead tips:
- 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. Just fill the straws and bake the day you’re ready to serve.
Important tips to know when it comes to the craziness of the holidays. Goodness knows you’re busy enough. Take a few shortcuts.
- 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
- Preheat oven to 375°F.
- In a medium sized bowl, combine cream cheese, egg, brown sugar, pumpkin puree, pumpkin pie spice and salt using an electric mixer. Beat on medium-high speed until smooth.
- 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).
- 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.
Nutrition Information:Yield: 20 Serving Size: 2 straws
Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 195mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 5g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He loves 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!!!
Disclosure: This is a sponsored post written by me on behalf of Athens®. All opinions, photos, and text are my own. As always.