ReceptnaptárTikvenik (Bulgarian pumpkin filo pastry)
Tikvenik is the traditional sweet of the Bulgarian Christmas Eve and New Year table, and it can also be a Lenten dish, since it contains no eggs or dairy. The scent of pumpkin, walnuts and cinnamon fills the whole house, and the filo coiled into a spiral looks impressive yet is simple to make. It is good for breakfast or as a snack, and best with a cup of tea.
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Ingredients
Method
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- Mix the grated pumpkin with the sugar, cinnamon and chopped walnuts.
- Leave for 10 minutes so the pumpkin releases some of its liquid, then gently squeeze out the excess.
- Preheat the oven to 180 °C and grease the tray with oil.
- Brush the filo sheets thinly with oil one by one, and sprinkle pumpkin filling over every second sheet.
- Roll the filled sheets into loose logs, then coil them in a spiral in the tray.
- Brush the top of the finished spiral with oil too.
- Bake at 180 °C for 30-35 minutes until golden brown.
- Once cooled, dust with icing sugar and serve in slices.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Be sure to squeeze out the grated pumpkin, otherwise the filo will turn soggy.
- Cover the sheets with a damp tea towel while you work, otherwise they will dry out and crack.
- Roll the logs loosely, because the filling expands slightly during baking. In a fan oven, bake at 160 °C, and dust with icing sugar once cooled.
Frequently asked questions
Which pumpkin is best for tikvenik?
Sweet varieties with dense flesh, such as muscat squash or large yellow-fleshed pumpkins. A more watery pumpkin needs more squeezing.
Is tikvenik vegan?
The recipe is vegan if the filo pastry is too. Most shop-bought sheets contain no butter or eggs, but check the packet.
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More south slavic ideas
- Zeljanica (spinach and cheese filo pie)
- Banitsa (Bulgarian egg and cheese pastry)
- Cottage cheese štruklji (Slovenian rolled dumplings)
- Tikvenik light (pumpkin walnut filo pie with little sugar)
- Štrudla s jabukama (filo apple strudel with little sugar)
- Pita s višnjama (sour cherry filo pie with oats)
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