, , , , , , , , ,


Tikvenik (Bulgarian Pumpkin Pastry)


1 pkg. Phyllo (filo/fillo/phylo) dough, defrosted
1 can (15 oz) pumpkin (used homemade pumpkin puree)
1 egg, beaten
1 cup white sugar (or half brown /half white)
1 teaspoon Cinnamon
1/2 teaspoon Cloves
Fresh grated nutmeg to taste
1 cup chopped walnuts (used toasted walnuts)
1-2 sticks butter melted
Confectioner’s sugar
IMG_7195 IMG_7192IMG_7275 IMG_7278Preheat the oven to 375. Lightly grease a cookie sheet. Open the package of phyllo dough, gently unfold it on a dishtowel covered with waxed paper, and cover it with a lightly dampened dishtowel until ready to use—this keeps it from drying out.

Melt the butter over low heat; alternately, warm the vegetable oil over low heat, taking care to keep it only warm, not hot. We warmed ours in the microwave.

In another pot, mix the pumpkin, the sugar, cinnamon, cloves and nutmeg with a tablespoon of melted butter or oil—stir to combine.  Heat the mixture until the sugar is melted and incorporated, and all is the consistency of a somewhat dry pumpkin pie filling; let cool a bit, then mix the beaten egg in. At this point, stir in the walnuts if you are using them.

Have the phyllo facing lengthwise away from you. Take the towel off the phyllo, take the first two sheets, and fold them up and away from you about 2 inches or so.  Spread about 2 spoonfuls or so thinly across the phyllo–enough to cover the width of the phyllo you have folded, but leaving about a ½ inch border. Dip a spoon into the melted butter/oil and drizzle it across the phyllo sheets in front of the pumpkin. Gently take up the part with the pumpkin on it and roll it—like a jelly roll—just enough to enclose the pumpkin. Spread more filling thinly over the rest of the phyllo sheets (leaving a small border all around), drizzle more butter/oil, and roll up gently (not too tight) to the end. Place on the cookie sheet, and cover with a damp towel.

Repeat until all phyllo is used up. Brush finished pieces with melted butter/oil; bake 15-17 minutes until golden brown.

IMG_7469 IMG_7467 IMG_7465*This a traditional Bulgarian dessert. My mother-in law makes her own dough and cooked on a round pan and kind of make it a swirl. This was the second batch I made so I did not have enough phyllo dough but you can shape it whichever you like. In this recipe I found they made it step by step, it was very easy to follow. This is perfect for the holidays. enJOY!!!

Source: Kohler Created