TikvenikPumpkin and Walnut Phyllo Pie

Name: Tikvenik (Pumpkin and Walnut Phyllo Pie)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Bulgaria
Ingredients: 500 g Phyllo Dough (thawed); 10 g Unsalted Butter (melted); 110 g Unsalted Butter (melted); 600 g Pumpkin (coarsely grated); 120 g White Sugar; 4 g Cinnamon Powder; 100 g Walnuts (coarsely chopped)

Tikvenik is a Bulgarian phyllo pastry filled with pumpkin, walnuts, sugar, and cinnamon. The filled sheets are rolled and baked until crisp and golden.

Prep

25m

Cook

40m

Serves

Estimated

Nutrition

Per serving

607kcal

Calories

10g

Protein

32g

Fat

73g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pastry

500g
Phyllo Dough (thawed)

Pan

10g
Unsalted Butter (melted)

Pastry

110g
Unsalted Butter (melted)

Filling

600g
Pumpkin (coarsely grated)
120g
White Sugar
4g
Cinnamon Powder
100g
Walnuts (coarsely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Preheat the oven to 190°C (374°F).
02
Combine the pumpkin, white sugar, cinnamon powder, and walnuts.
03
Brush each sheet of phyllo dough with unsalted butter.
04
Spread filling along one long edge of each sheet, roll the pastry into logs, and arrange them in a baking dish greased with unsalted butter.
05
Brush the tops with unsalted butter.
06
Bake until the pastry is crisp and golden, about 40 minutes at 190°C (374°F).
07
Let the pie cool slightly before slicing so the filling can settle.

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