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Flora
244 Recipes
None
Medium
1 hrs 5 min
Spiciness
None
Difficulty
Medium
Time
1 hrs 5 min
Preparation
20 min
Cooking
45 min
450 grams
1 kilogram
200 grams
150 grams
180 grams
2.5 teaspoons
Flora
244 Recipes
None
Medium
1 hrs 5 min
Spiciness
None
Difficulty
Medium
Time
1 hrs 5 min
Preparation
20 min
Cooking
45 min
3 Views
15 hours ago
Translated
Tikvenik, the beloved Bulgarian pumpkin strudel, is more than just a dessert; it's a warm hug from Balkan culinary traditions. This flaky, sweet pastry is a staple during autumn and winter, especially around holidays like Christmas and New Year's Eve, when pumpkins are abundant. The magic lies in the delicate balance of sweet, spiced pumpkin filling nestled within layers of crisp phyllo pastry, a technique passed down through generations. Each bite offers a delightful contrast: the tender, aromatic pumpkin, the crunch of walnuts, and the golden, buttery layers of phyllo. Preparing Tikvenik is a cherished ritual, often involving family members gathering to assemble the rolls, making it a dish that embodies warmth, tradition, and togetherness. It's truly a taste of Bulgarian hospitality and comfort.
None
Medium
1 hrs 5 min
Spiciness
None
Difficulty
Medium
Time
1 hrs 5 min
Preparation
20 min
Cooking
45 min
450 grams
1 kilogram
200 grams
150 grams
180 grams
2.5 teaspoons
Preheat your oven to 180°C (356°F) and generously grease a baking dish with butter.
Cut the pumpkin and peel it.
Grate the pumpkin using a coarse grater. This will be your delicious filling!
Roughly chop the walnuts. You want some texture in your strudel.
Melt the 150 g of butter in a small saucepan or microwave-safe bowl. This will be brushed on your phyllo.
Take two sheets of phyllo pastry and lay them flat on your work surface.
Brush these two sheets generously with the melted butter.
Spread a thin layer of the grated pumpkin over the buttered phyllo sheets.
Sprinkle the pumpkin layer evenly with sugar, chopped walnuts, and ground cinnamon.
Carefully roll the phyllo sheets into a tight log, starting from one of the longer sides.
Place the rolled log into your prepared baking dish. You can arrange them straight or coil them into a spiral if using a round pan.
Repeat this process with the remaining phyllo sheets and filling until everything is used up.
Brush the top of all the strudel rolls generously with any remaining melted butter. This helps create that beautiful golden crust.
Bake in the preheated oven for 35–45 minutes, or until the top is golden brown and crispy.
Let the Tikvenik cool slightly in the dish before slicing and serving. It's delicious warm!
Optionally, dust with a sprinkle of powdered sugar just before serving for an extra touch of sweetness.
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