ReceptnaptárTikvenik light (pumpkin walnut filo pie with little sugar)
Tikvenik is an autumn and Christmas pastry of Bulgaria, a pumpkin, walnut and cinnamon strudel-style pie, and one of the best-known sweets of Bulgarian cuisine. This lighter version is made with honey and little butter, yet keeps the original flavour. The scent of sweet pumpkin and cinnamon fills the whole home. It is most delicious lukewarm, and welcome on chilly days too.
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Ingredients
Method
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- Preheat the oven to 180 °C and grease a 20×30 cm tin.
- Squeeze the grated pumpkin lightly and mix with the walnuts, honey, cinnamon and lemon zest.
- Brush a sheet lightly with oil, scatter over some filling, roll up and coil in the tin; repeat until used up.
- Brush the top and bake for 35-40 minutes until golden.
- Slice once cool; it keeps 3 days in a box.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Squeeze the grated pumpkin out a little, because too much moisture soaks the pastry sheets.
- Brush the sheets thinly, because that keeps the pie lighter and the pastry still stays crisp.
- Arranged in a spiral, it is easier to slice and the pie looks better.
Frequently asked questions
Which pumpkin is best?
A large, orange-fleshed pumpkin, such as Hokkaido or butternut. This kind is sweeter and releases less juice.
Can it be made with sugar?
Yes, with 80-100 g of sugar instead of the honey, as the traditional version is made. Serve it dusted with icing sugar.
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