👨‍🍳 조리법

1. 1

   Prepare the pumpkin: Peel, seed, and grate the pumpkin. Place the grated pumpkin in a bowl and mix with granulated sugar, cinnamon, and vanilla sugar (if using). Let it sit for about 20-30 minutes to allow the pumpkin to release some of its moisture.

   💡 전문가 팁: Some recipes suggest draining excess liquid from the pumpkin after it sits, but many also use the liquid in the filling.
2. 2

   Prepare the phyllo: Unroll the phyllo dough sheets on a clean, dry surface. Keep them covered with a slightly damp kitchen towel to prevent them from drying out.

   💡 전문가 팁: Work relatively quickly once you start layering the phyllo.
3. 3

   Assemble the pie: Lightly grease a baking dish (approx. 9x13 inches or similar). Lay one sheet of phyllo dough in the dish, brushing it lightly with oil. Place another sheet on top and brush with oil. Repeat this process for about 3-4 sheets to create a base layer.

4. 4

   Add the filling: Spread about one-third of the pumpkin mixture evenly over the layered phyllo sheets.

5. 5

   Continue layering: Place another 2-3 sheets of phyllo dough on top of the filling, brushing each with oil. Add another third of the pumpkin filling. Repeat this layering process one more time, ending with a layer of phyllo dough brushed with oil.

   💡 전문가 팁: You can also roll the pie into logs instead of layering in a dish. For logs, spread filling on 3 oiled phyllo sheets, roll, and place seam-down in the baking dish.
6. 6

   Bake the Bundevara: Preheat your oven to 180°C (350°F). Bake for 35-40 minutes, or until the phyllo is golden brown and crispy.

   ⏱️ 35-40 minutes
7. 7

   Cool and serve: Let the Bundevara cool slightly before cutting into squares or desired portions. Dust generously with powdered sugar before serving.

   💡 전문가 팁: Serve warm or at room temperature. For a softer crust, cover with a damp kitchen towel for about 30 minutes after baking.