Thursday, November 11, 2010

Tikvenik- Bulgarian pumpkin pastry/ Тиквеник

Tikvenik- Bulgarian pumpkin pastry

This is traditional pastry, made during late autumn and winter, regularly present on table on Christmas Eve. It is made with pumpkin, phyllo dough and walnuts. For more desserts, please visit: Traditional Bulgarian desserts

2 ½ lbs butternut squash or pumpkin, peeled and seeded
1 lb (one package) phyllo pastry
11 oz white sugar
1 cup fresh walnuts or pecans, chopped
2/3 cup vegetable oil
3 tsp cinnamon
pinch of nutmeg
2 oz water
1 oz sugar
1 oz oil

For the filling:

Shred the pumpkin with food processor. Sauté the pumpkin in oil, add sugar and stir occasionally until mixture became dryer, about 15 minutes. Season with cinnamon and add walnuts as well.

Brush baking dish with oil. Sprinkle with filling mixture every two sheets of phyllo pastry, roll it and place it into baking dish following nice spiral pattern.


***In a cup mix 2 oz water, 1 oz sugar and 1 oz oil and tip all over uncooked pastry. You could sprinkle some walnuts or cinnamon too. Last time I made this pastry I used ginger ale to sprinkle it before baking, it works perfectly!

Bake it in moderate oven 400 F about 30-40 min or until golden brown.

If you like this you may like Apple Strudel

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