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Tikvenik
Sweet Pumpkin Pastry
A delightful Bulgarian pastry made with thin layers of phyllo dough filled with a sweet mixture of grated pumpkin, walnuts, sugar, and cinnamon. Often enjoyed as a dessert or a sweet breakfast treat, Tikvenik is a comforting taste of Bulgarian tradition.
🧂 Ainekset
- 1 package Phyllo dough(thawed according to package directions (approx. 20 sheets))
- 500 g Pumpkin(grated (about 3 cups))
- 150 g Walnuts(coarsely ground)
- 150 g Sugar(granulated, plus more for dusting)
- 2 tsp Cinnamon
- 150 g Butter(melted)
- Powdered sugar(for dusting (optional))
👨🍳 Ohjeet
- 1
Preheat oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish.
- 2
In a large bowl, combine the grated pumpkin, ground walnuts, granulated sugar, and cinnamon. Mix well until all ingredients are evenly distributed.
- 3
Carefully unroll the thawed phyllo dough. Keep the sheets covered with a damp cloth to prevent them from drying out.
- 4
Lay one sheet of phyllo dough in the prepared baking dish. Brush it lightly with melted butter. Layer another sheet on top and brush with butter. Continue layering and buttering until you have used about half of the phyllo sheets (around 10 sheets).
- 5
Spread the pumpkin and walnut mixture evenly over the layered phyllo sheets.
- 6
Layer the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter as you go, just as you did for the bottom layers.
- 7
Brush the top layer generously with melted butter. You can score the top into serving portions with a sharp knife at this stage, but do not cut all the way through.
- 8
Bake for 40-45 minutes, or until the phyllo is golden brown and crispy.
- 9
Let the Tikvenik cool slightly in the dish. If desired, dust with powdered sugar or a little extra granulated sugar before slicing and serving warm.
💡 Ammattilaisvinkit
- ✓Ensure your pumpkin is well-drained after grating to avoid a soggy pastry.
- ✓Work quickly with the phyllo dough and keep it covered to prevent it from drying out and tearing.
- ✓For a sweeter pastry, you can brush the top layer with a simple syrup (equal parts sugar and water, boiled and cooled) after baking.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a tablespoon of rum or brandy to the pumpkin filling for an extra flavor dimension.
- Include a pinch of nutmeg or cardamom along with the cinnamon for added warmth.
- For a less sweet version, reduce the amount of sugar in the filling.