👨‍🍳 作り方

1. 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.

   💡 プロのコツ: 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. 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.

   💡 プロのコツ: Work with 2-3 sheets of phyllo at a time for each strudel roll.
3. 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. 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.

   💡 プロのコツ: Roll tightly to ensure a neat strudel. You can coil the logs in the dish for a more decorative presentation.
5. 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. 6

   Cool and serve: Remove from the oven and let cool slightly. Dust generously with powdered sugar before slicing and serving.

   💡 プロのコツ: Tikvenik can be served warm or at room temperature. It pairs well with coffee or tea.