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Tikvenik
Serbian Pumpkin Strudel
Tikvenik is a delightful Balkan strudel featuring a filling of cooked, grated pumpkin, often mixed with walnuts and spices like cinnamon, all wrapped in crispy phyllo dough. It's a versatile dish that can be enjoyed as a dessert or a sweet breakfast.
🧂 Ainekset
- 750 g Pumpkin(grated and cooked/softened (about 6 cups))
- 12-14 sheets Phyllo dough
- 100 g Granulated sugar(about 1/2 cup, adjust to taste)
- 1.5 tsp Cinnamon(adjust to taste)
- 150 g Walnuts(chopped (about 1.5 cups), toasted optional)
- 150 g Butter(melted, for brushing phyllo)
- to taste Powdered sugar(for dusting)
👨🍳 Ohjeet
- 1
Prepare the pumpkin filling: If using raw pumpkin, peel, seed, and grate it. In a pan, melt about 4 tablespoons of butter. Add the grated pumpkin, sugar, and cinnamon. Cook for 5-6 minutes until the pumpkin has softened slightly. Stir in the chopped walnuts.
💡 Ammattilaisvinkit: You can also use pre-cooked or canned pumpkin puree, ensuring it's not too watery. If using puree, mix with sugar, cinnamon, and walnuts. - 2
Prepare the phyllo: Lay out the phyllo sheets on a clean surface. Keep them covered with a damp cloth. Melt the remaining butter for brushing.
💡 Ammattilaisvinkit: Work with 2-3 sheets of phyllo at a time for each strudel roll. - 3
Assemble the strudel: Lay 2-3 sheets of phyllo dough on your work surface, brushing each sheet with melted butter. Spread about 1/2 cup of the pumpkin-walnut mixture along one of the longer sides of the phyllo.
- 4
Roll the strudel: Fold in the short sides of the phyllo dough about 1 cm, then carefully roll the phyllo up from the long side to form a log. Place the log into a greased baking dish.
💡 Ammattilaisvinkit: Roll tightly to ensure a neat strudel. You can coil the logs in the dish for a more decorative presentation. - 5
Repeat and bake: Repeat the layering and rolling process with the remaining phyllo sheets and filling until all ingredients are used. Arrange the strudel logs in the baking dish. Brush the tops generously with melted butter.
- 6
Cool and serve: Remove from the oven and let cool slightly. Dust generously with powdered sugar before slicing and serving.
💡 Ammattilaisvinkit: Tikvenik can be served warm or at room temperature. It pairs well with coffee or tea.
💡 Ammattilaisvinkit
- ✓Using toasted walnuts adds a deeper flavor to the filling.
- ✓Adjust the sweetness based on the natural sweetness of your pumpkin.
- ✓For a crispier strudel, ensure the phyllo is well-brushed with butter.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of nutmeg or ground cloves to the pumpkin filling for extra spice.
- Some recipes include a small amount of raisins or dried cranberries.
- A drizzle of honey can be added after baking.