Tikvenik (Bulgarian Pumpkin and Walnut Filo Pastry)
Local name: Тиквеник
In short: Thin filo rolled around grated pumpkin, crushed walnuts, sugar and cinnamon, baked until crisp and dusted with powdered sugar. It takes about 1 h 30 min in total and makes 10 servings.
- Prep
- 45 min
- Cook
- 45 min
- Resting
- 20 min
- Total
- 1 h 30 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 360 kcal
Tikvenik is Bulgaria's pumpkin pastry, baked in autumn and winter and a fixture of the meatless Christmas Eve table. Grated pumpkin is mixed with sugar, cinnamon and crushed walnuts, rolled in thin filo brushed with oil, then baked until the layers are crisp and the filling is soft and sweet. It is eaten warm or cold with tea, dusted with powdered sugar.
Instructions
- Toss the grated pumpkin with the sugar and salt and leave for 20 minutes. Squeeze out as much liquid as you can with your hands or in a clean kitchen towel.
- Stir in the walnuts, cinnamon and vanilla.
- Heat the oven to 180°C (350°F). Oil a 25 x 35 cm (10 x 14 in) baking dish. Keep the filo covered with a damp towel while you work.
- Lay two sheets of filo on top of each other and brush the top one with oil. Spread about 1/8 of the filling in a line along one long edge, leaving a 2 cm (3/4 in) border.
- Roll up loosely into a rope and coil it into one corner of the dish. Repeat with the remaining filo and filling to make 8 ropes, coiling each one next to the last.
- Brush the top with the remaining oil and sprinkle with the water.
- Bake for 40 to 45 minutes until deep golden and crisp.
- Cool for 15 minutes, dust with powdered sugar and cut into squares.
Tips
- Squeeze the pumpkin well. Extra water makes the filo soggy and the filling loose. Butternut squash is drier than many pumpkins and works well.
- Use the coarse side of the grater. The pumpkin should be in short strands, not a puree, so the filling keeps some texture.
Questions and answers
Can I freeze tikvenik?
Yes. Freeze baked, cooled pieces for up to 2 months and reheat in a 170°C (340°F) oven for 10 to 12 minutes to crisp the layers.
Can I use canned pumpkin?
Fresh grated pumpkin gives the traditional texture. Canned puree is too wet and smooth, and the filo turns soft.
Is tikvenik served warm or cold?
Both are common. It is crispest warm from the oven and softer and sweeter the next day.
How long does it take to make Tikvenik (Bulgarian Pumpkin and Walnut Filo Pastry)?
About 1 h 30 min in total: 45 min of preparation and 45 min of cooking.
How many calories are in Tikvenik (Bulgarian Pumpkin and Walnut Filo Pastry)?
About 360 kcal per serving, with 6 g of protein, 47 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 47 g |
| Fat | 17 g |
| Fiber | 4 g |
| Sugar | 18 g |
| Sodium | 150 mg |
Estimated values, calculated from the ingredients.
