Recipe

Tikvenik - Bulgarian Pumpkin Pastry

Autumn Delight: Bulgarian Pumpkin Pastry - A Flaky and Sweet Treat

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Indulge in the flavors of Bulgarian cuisine with this delightful recipe for Tikvenik. This traditional pastry showcases the rich and earthy taste of pumpkin, wrapped in layers of flaky pastry and sweetened with a touch of honey.

Pastry› Sweet Pastry› Tikvenik

European cuisine› Eastern European cuisine› Bulgarian cuisine

Preparation time

30 minutes

Cooking time

30-35 minutes

Total time

60-65 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free (if walnuts are omitted), Soy-free, Egg-free, Dairy-free (if dairy-free margarine is used instead of butter)

Allergens

Nuts (walnuts)

Not suitable for

Gluten-free (due to the use of filo dough), Vegan (due to the use of butter)

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.
Preheat the oven to 180°C (350°F).
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.
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.
Spread a thin layer of the pumpkin filling evenly over the filo dough, leaving a small border around the edges.
5.
Roll the layered filo dough and pumpkin filling tightly into a log shape.
6.
Transfer the rolled pastry onto a baking sheet lined with parchment paper, with the seam side facing down.
7.
Repeat steps 3-6 with the remaining filo dough and pumpkin filling, creating additional rolls.
8.
Brush the tops of the pastry rolls with melted butter.
9.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
10.
Remove from the oven and let it cool slightly.
11.
Drizzle the Tikvenik with honey before serving.
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.