Tikvenik - Bulgarian Pumpkin Pastry

Ingredients

• 500g (1.1 lb) pumpkin, grated 500g (1.1 lb) pumpkin, grated
• 200g (7 oz) walnuts, finely chopped 200g (7 oz) walnuts, finely chopped
• 100g (3.5 oz) breadcrumbs 100g (3.5 oz) breadcrumbs
• 100g (3.5 oz) sugar 100g (3.5 oz) sugar
• 2 tsp ground cinnamon 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg 1/2 tsp ground nutmeg
• 1/4 tsp salt 1/4 tsp salt
• 10 sheets of filo dough 10 sheets of filo dough
• 150g (5.3 oz) unsalted butter, melted 150g (5.3 oz) unsalted butter, melted
• Honey, for drizzling Honey, for drizzling

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 38g (Sugar: 18g)
• Protein: 5g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the grated pumpkin, chopped walnuts, breadcrumbs, sugar, cinnamon, nutmeg, and salt. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Lay one sheet of filo dough on a clean surface and brush it with melted butter. Place another sheet on top and repeat the process until you have five layers of filo dough.
4. 4.
   Spread a thin layer of the pumpkin filling evenly over the filo dough, leaving a small border around the edges.
5. 5.
   Roll the layered filo dough and pumpkin filling tightly into a log shape.
6. 6.
   Transfer the rolled pastry onto a baking sheet lined with parchment paper, with the seam side facing down.
7. 7.
   Repeat steps 3-6 with the remaining filo dough and pumpkin filling, creating additional rolls.
8. 8.
   Brush the tops of the pastry rolls with melted butter.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
10. 10.
    Remove from the oven and let it cool slightly.
11. 11.
    Drizzle the Tikvenik with honey before serving.
12. 12.
    Slice the pastry into portions and serve warm or at room temperature.

Treat your ingredients with care...

• Pumpkin — Make sure to use fresh and ripe pumpkin for the best flavor. Remove any seeds and peel the pumpkin before grating it.
• Filo dough — Keep the filo dough covered with a damp cloth while working with it to prevent it from drying out.

Tips & Tricks

• If you prefer a sweeter Tikvenik, you can increase the amount of sugar in the filling.
• Serve Tikvenik warm with a scoop of vanilla ice cream for an extra indulgent treat.
• Leftover Tikvenik can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve Tikvenik as a dessert or a sweet snack. It can be enjoyed warm or at room temperature.

Presentation advice

To enhance the presentation, dust the Tikvenik with powdered sugar before serving. You can also garnish it with a sprinkle of ground cinnamon or a few crushed walnuts.