Zelnik so Tikva
Pumpkin Zelnik
Zelnik is a traditional Macedonian savory or sweet pie, and this version features a delicious filling of sweet pumpkin, cinnamon, and sometimes nuts, encased in layers of thin, flaky dough. It's a comforting and aromatic pastry, often enjoyed during autumn and winter.
🧂 Ingredients
- For the Dough:
- 500 g All-purpose flour(plus more for dusting)
- 250 ml Lukewarm water
- 7 g Yeast(fresh or dry)
- 1 tsp Sugar
- 1 tsp Salt
- 2 tbsp Oil
- 125 g Margarine or Butter(melted, for brushing layers)
- For the Filling:
- 1 kg Pumpkin(peeled, seeded, and grated or finely chopped)
- 3-4 tbsp Sugar(or to taste)
- 1 tsp Cinnamon
- 1 sachet (10g) Vanilla sugar
- 50 g Walnuts(chopped (optional))
- 2 large Eggs(optional, for richer filling)
- 2 tbsp Milk(optional, for richer filling)
👨🍳 Instructions
- 1
Activate the yeast: In a small bowl, combine lukewarm water, yeast, and 1 tsp sugar. Let it sit for 5-10 minutes until foamy.
- 2
Make the dough: In a large bowl, combine flour and salt. Make a well in the center and pour in the activated yeast mixture and oil. Mix until a soft, pliable dough forms. Knead for about 5-7 minutes until smooth. Cover and let it rest in a warm place for about 30 minutes.
💡 Tip: The dough should be soft but not sticky. Add a little more flour or water if needed. - 3
Prepare the filling: If using grated pumpkin, sauté it in a dry pan for a few minutes to evaporate some moisture. If using finely chopped pumpkin, you can skip this step or lightly sauté it. Mix the pumpkin with sugar, cinnamon, vanilla sugar, and optional chopped walnuts, eggs, and milk. Stir well to combine.
- 4
Divide the dough into 16 equal portions. Roll each portion into a thin circle (about 20-25 cm in diameter).
💡 Tip: Work on a lightly floured surface. The thinner the layers, the flakier the zelnik. - 5
Assemble the zelnik: Grease a round baking pan (approx. 26-28 cm). Lay one thin dough circle on the bottom, brush with melted butter/margarine. Layer another circle on top, brush with butter. Repeat this process until you have used 8 dough circles for the bottom layer.
- 6
Spread the pumpkin filling evenly over the layered dough base.
- 7
Layer the remaining 8 dough circles on top of the filling, brushing each layer with melted butter as before.
- 8
Preheat oven to 180°C (350°F). Bake the zelnik for about 40-45 minutes, or until golden brown and cooked through.
- 9
Let the zelnik cool slightly before slicing and serving. It can be enjoyed warm or at room temperature.
💡 Tip: Traditionally served as a dessert or a sweet snack.
💡 Pro Tips
- ✓For a crispier crust, ensure each dough layer is well-brushed with melted butter.
- ✓If the dough is too sticky, add a little more flour; if too dry, add a teaspoon of water.
- ✓The pumpkin filling can be adjusted to your preference for sweetness and spice.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of raisins to the pumpkin filling for extra sweetness.
- Some recipes include a sprinkle of ground nuts (like walnuts or almonds) in the filling.
- A savory version can be made with cheese (sirenje) or spinach (spanak) instead of pumpkin.