Tikvenik
Bulgarian tikvenik is a crispy roll of thin phyllo pastry with a juicy pumpkin filling, walnuts and cinnamon.
Ingredients
- pumpkin600 g
- phyllo dough400 g
- sugar150 g
- walnuts100 g
- sunflower oil100 ml
- ground cinnamon1 tsp
- salt1 pinch
- powdered sugar20 g
Instructions
Peel the pumpkin and remove the seeds, grate it on a coarse grater and squeeze out the juice slightly so the filling doesn't make the pastry soggy.
Mix the grated pumpkin with the sugar, salt, ground cinnamon and chopped walnuts.
Preheat the oven to 180 °C. Layer two sheets of phyllo pastry on top of each other, brush them evenly with oil and spread part of the pumpkin filling along the long edge.
Fold the edges of the pastry in about 2 cm, roll up loosely into a roll and repeat with the remaining pastry and filling.
Arrange the rolls in an oiled baking dish, either parallel or coiled into a spiral, brush the top with the remaining oil and bake for 35–40 minutes, until the tikvenik turns golden and crispy.
Let the pastry cool for 20 minutes, cut into portions and dust with powdered sugar before serving.
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