Autumn Delight: Bulgarian Tikvenik

Autumn Delight: Bulgarian Tikvenik

Embrace the essence of fall with Tikvenik, a cherished Bulgarian dessert that encapsulates the warmth and fragrance of the season. This delightful pastry features thin layers of phyllo dough filled with a luscious mixture of grated pumpkin, sugar, cinnamon, and walnuts. After baking, these rolls become a crispy, golden-brown treat, perfect for savoring with a hot cup of tea on a chilly autumn afternoon.

Ingredients

🎃 1 lb 500g pumpkin
🫒 1/2 cup 120ml vegetable oil
🍬 3/4 cup 150g granulated sugar
🌰 1 tsp ground cinnamon
🌿 1 cup 150g walnuts, coarsely chopped
🥟 14 oz 400g phyllo pastry sheets

Instructions

1- Grate Pumpkin:

• Begin by grating the pumpkin using a coarse grater until you have a bowl full of bright orange shreds.

2- Sauté Pumpkin:

• In a non-stick frying pan, heat the vegetable oil over medium-high heat.
• Add the grated pumpkin and sauté for a few minutes, allowing it to soften.

3- Sweeten and Spice:

• Sprinkle the granulated sugar and ground cinnamon over the sautéed pumpkin.
• Stir continuously until the mixture deepens in color and achieves a thick, jam-like consistency as the liquid evaporates.
• Remove from the heat and let it cool for 5-10 minutes.

4- Prepare Walnuts:

• While the pumpkin mixture cools, coarsely chop the walnuts.
• Add them to the mixture, stirring until well combined.

5- Layer Phyllo Sheets:

• On a clean work surface, lay down a sheet of baking paper.
• Place one phyllo pastry sheet on the paper and brush generously with vegetable oil.
• Place another phyllo sheet on top and oil it as well for double-layered crispiness.

6- Assemble Rolls:

• Add a few spoonfuls of the pumpkin and walnut mixture along one long edge of the phyllo.
• Sprinkle with a bit more sugar for additional sweetness.
• Tightly roll up the sheets into a neat log and transfer to a lightly greased 11 x 16 inches 28.5cm x 40cm baking pan.

7- Repeat:

• Continue the process with the remaining ingredients, ensuring each roll is snugly fit in the pan.
• Brush the tops of the rolls with more vegetable oil.

8- Bake:

• Place the pan in a preheated 350°F 180°C AEG oven.
• Bake for 30-35 minutes, or until the phyllo is a beautiful golden brown and delightfully crispy.

9- Cool and Serve:

• Let the Tikvenik cool completely in the pan.
• Before serving, dust with powdered sugar for an additional touch of sweetness and festive presentation.

Prep Time: 20-30 minutes
Cook Time: 30-35 minutes
Total Time: 50-65 minutes
Servings: 8-10 rolls (depends on roll size)
Calories: 250-300 (depending on serving size)
Protein: 3g
Fats: 16g
Carbohydrates: 28g
Equipment:

• Coarse grater
• Wooden cutting board
• GEPACK / PLATZCHEN silicone mat
• Assorted glass bowls
• Black non-stick frying pan
• Generic electric stovetop (induction)
• Wooden spoon
• Kitchen knife
• Pink silicone pastry brush
• Baking paper/parchment paper
• 11 x 16 inches 28.5cm x 40cm baking pan
• AEG oven
• Yellow oven mitt with lemon print
• Rectangular serving plate

Cooking Tips:

• Grate the pumpkin finely for a smoother filling.
• Ensure each phyllo layer is evenly coated with oil for ideal crispiness.
• Tightly roll the phyllo to maintain compact and uniform rolls during baking.

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Autumn Delight: Bulgarian Tikvenik