Tikvenik is a traditional Bulgarian pastry consisting of thin sheets of dough that are filled with grated pumpkin, coarsely ground walnuts, sugar, and cinnamon. This pumpkin dessert is a sweet version of banitsa, a phyllo pastry pie that comes in numerous varieties.
When baked, tikvenik is sliced and usually dusted with powdered sugar. Tikvenik is often associated with winter season, and it is commonly served on Christmas Eve, but it can be enjoyed throughout the year, either as a delicious breakfast or a hearty dessert.It is recommended to pair tikvenik with a glass of yogurt on the side.
- 500 g phyllo dough
- 800 g pumpkin
- 200 g sugar
- 150 g walnuts
- 100 ml sunflower oil
- 1 tsp cinnamon
Arrange the rolled-out dough sheets in one large circle.
Grate the pumpkin and mix it with sugar, cinnamon, and walnuts.
Smear the sheet with some oil.
Spread the filling evenly all over the sheet. Roll the sheet.
Arrange the roll on the tray in the shape of a spiral.
Bake the pumpkin pie in the oven at 250°C until the crust becomes golden in color, about 20 to 30 minutes.