Tikvenik with a Caribbean Twist

Ingredients

In this adaptation, the traditional Bulgarian Tikvenik is transformed into a Guyanese delight by incorporating Caribbean flavors. The original recipe typically uses filo pastry and a filling made of pumpkin, walnuts, and sugar. However, in this version, we substitute the walnuts with coconut to infuse the dish with a tropical taste. Additionally, we enhance the flavors with Caribbean spices like cinnamon, nutmeg, and ginger, giving it a unique twist. We alse have the original recipe for Tikvenik, so you can check it out.

• 500g (1.1 lb) pumpkin, peeled and grated 500g (1.1 lb) pumpkin, peeled and grated
• 200g (7 oz) desiccated coconut 200g (7 oz) desiccated coconut
• 100g (3.5 oz) brown sugar 100g (3.5 oz) brown sugar
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger 1/2 tsp ground ginger
• 10 sheets of filo pastry 10 sheets of filo pastry
• 100g (3.5 oz) unsalted butter, melted 100g (3.5 oz) unsalted butter, melted
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 4g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the grated pumpkin, desiccated coconut, brown sugar, cinnamon, nutmeg, and ginger. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Lay one sheet of filo pastry on a clean surface and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have five layers of filo pastry.
4. 4.
   Spread a generous amount of the pumpkin-coconut filling evenly over the filo pastry.
5. 5.
   Roll the pastry tightly, starting from one end, to form a log shape. Repeat this process with the remaining filo pastry and filling.
6. 6.
   Place the Tikvenik rolls on a baking sheet lined with parchment paper. Brush the tops with melted butter.
7. 7.
   Bake in the preheated oven for 30-35 minutes, or until the pastry turns golden brown and crispy.
8. 8.
   Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a sweet and flavorful pumpkin variety, such as butternut squash or sugar pumpkin, for the best taste.
• Filo pastry — Keep the filo pastry sheets covered with a damp cloth while working with them to prevent them from drying out and becoming brittle.
• Coconut — If using desiccated coconut, you can lightly toast it in a dry pan for a few minutes to enhance its flavor.

Tips & Tricks

• For added texture, you can sprinkle some crushed toasted coconut on top of the Tikvenik before baking.
• Serve the Tikvenik warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience.
• If you prefer a sweeter filling, you can increase the amount of brown sugar according to your taste.
• Leftover Tikvenik can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes before serving to regain its crispiness.
• Experiment with different spices like allspice or cloves to add your own twist to the recipe.

Serving advice

Serve the Caribbean Pumpkin Pastry Delight as a dessert or a sweet snack. It can be enjoyed on its own or paired with a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.

Presentation advice

To present the Tikvenik beautifully, dust it with powdered sugar just before serving. You can also garnish it with a sprinkle of cinnamon or a few fresh mint leaves for an extra touch of elegance.