Bundevara
Serbian Pumpkin Pie
Bundevara is a traditional Serbian sweet pie made with layers of crispy phyllo dough and a filling of grated pumpkin, sugar, and cinnamon. It's a comforting and aromatic dessert, often enjoyed during autumn and winter months.
🧂 Ingredients
- 1 kg Pumpkin(grated (about 2.2 lbs))
- 1 package Phyllo dough(about 500g or 1 lb)
- 200 g Granulated sugar(about 1 cup, adjust to taste)
- 1 tsp Cinnamon(adjust to taste)
- 1 packet Vanilla sugar(optional, for added flavor)
- 150 ml Oil(for brushing phyllo (can use vegetable or sunflower oil))
- to taste Powdered sugar(for dusting)
👨🍳 Instructions
- 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.
💡 Tip: Some recipes suggest draining excess liquid from the pumpkin after it sits, but many also use the liquid in the filling. - 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.
💡 Tip: Work relatively quickly once you start layering the phyllo. - 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
Add the filling: Spread about one-third of the pumpkin mixture evenly over the layered phyllo sheets.
- 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.
💡 Tip: 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
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
Cool and serve: Let the Bundevara cool slightly before cutting into squares or desired portions. Dust generously with powdered sugar before serving.
💡 Tip: Serve warm or at room temperature. For a softer crust, cover with a damp kitchen towel for about 30 minutes after baking.
💡 Pro Tips
- ✓The type of pumpkin used can affect the moisture content. A drier pumpkin variety is often preferred.
- ✓Adjust the amount of sugar and cinnamon to your personal preference.
- ✓Ensure phyllo dough is kept covered to prevent drying out.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of chopped walnuts or raisins to the pumpkin filling.
- Some recipes include a small amount of semolina or breadcrumbs in the filling to absorb excess moisture.
- A drizzle of honey or a sprinkle of coarse sugar can be added before baking for extra sweetness and crunch.