PREP 25 minutes
COOK 20 minutes
Tikvenik is a Bulgarian style pumpkin pastry made out of phyllo dough. It is the sweet version of their well-known banitsi made out of feta cheese. Although this recipe calls for canned pumpkin, most Bulgarians would use fresh grated pumpkin and even more impressive the older generations make their own phyllo dough.
Tikvenik is traditionally made for the Christmas Eve meal, but it is also made during the entire pumpkin season. According to the Orthodox Church, it is tradition that an odd number of Lenten or vegetarian dishes be served on Christmas Eve.
- 16 oz can pumpkin puree
- 1 cup melted butter, divided
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 cup chopped English walnuts
- 1/2 teaspoon pumpkin pie spice
- 1 package phyllo dough
- 4 tablespoons powdered sugar (for dusting)
In large bowl, mix together pumpkin, sugar, 1 stick butter, walnuts and spice. Take one sheet of phyllo dough and coat well with remaining melted butter. After folding sheet in half, place two spoons full of pumpkin mixture in center. Roll sheet as you would a spring roll, but do not tuck in sides. Continue same process with remain sheets. Make sure when working with phyllo dough that you do so quickly or cover with damp cloth to keep moist. Place on greased cookie sheet. Bake for 20 minutes at 400F until golden.
This recipe can be found in European Delights: A Sweet Journey through Europe
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