Shopping list
800g fresh or frozen pumpkin cubes
225g brown sugar
1 tablespoon cinnamon
225g walnuts
450g filo dough
50g butter
From Bulgaria comes the Tikvenik, a pumpkin and walnut pie which Bulgarians eat often during autumn and winter. In this weather you can just as well eat it in summer. To try out a totally unknow recipe is always fun and with the pie in the oven the whole house smells wonderful. We have high expectations!
How to make Tikvenik
Steam the pumpkin cubes soft.
Transfer them to a bowl.
Mash the pumpkin cubes.
Weigh the sugar and cinnamon.
Put it back in the pan and stir.
Heat the pan to melt the sugar.
Stir until combined and set it aside.
Preheat the oven to 220 ° C.
Defrost the filo dough.
Chop the walnuts into little pieces.
Melt the butter on low heat.
Spread out the dough sheets lengthwise, brush with butter.
Stir the chopped walnuts into the pumpkin mixture.
Spoon the filling in the middle of the dough.
Roll the dough around the filling into a long cylinder.
Coil the cylinder into a spiral in a 20 cm spring form, stick dough on tears.
Bake the Tikvenik 10 minutes, turn the oven to 170 ° C for 40 minutes.
Let the pumpkin pie cool in the springform on a wire rack.
Remove the rim of the springform and let the pie cool completely.
Serve the Tikvenik with a glass of fresh mint tea or a coffee.
Next week we start with Denmark!