Bulgarian Tikvenik is a traditional pumpkin pie made from filo pastry. Warm and flaky pastry, with a delicious filling made pumpkin, sugar, crunchy walnuts and cinnamon.
It’s simple to make but it offers a perfect balance of textures and tastes. It’s delicious and it looks very pretty. It’s the perfect dish to impress your guests!
What is Tikvenik?
Tikvenik is a traditional Bulgarian dessert made with thin, flaky filo pastry filled with a sweet pumpkin mixture.
The filling typically includes grated pumpkin, sugar, cinnamon, and sometimes chopped walnuts for added texture and flavor.
The pastry is rolled or layered, often shaped into spirals or logs, and baked until golden and crispy.
Its name comes from the Bulgarian word for pumpkin, “tikva,” and it is celebrated for its rustic charm, simplicity, and adaptability to personal taste preferences.
Tikvenik is popular during the colder months and prepared for various occasions but it’s a must on the dessert table on Christmas eve. On this day, people eat a rich variety of vegan dishes. This is because of Eastern Orthodox Christianity.
People who are more religious might participate in the Advent fast, which consists in the last 40 days from November 15th through December 24th. In this time, they don’t eat meat or dairy. Some only observe this tradition on Christmas eve.
On this day, people traditionally serve an odd number of dishes (usually 7, 9, or 11) because odd numbers are believed to carry symbolic meaning, often associated with good fortune, abundance, and spiritual significance.
Bulgarian Tikvenik – What You Need
Pumpkin: The star of the dish, fresh pumpkin brings a natural sweetness and creamy texture to the filling. Once cooked, it’s soft, flavorful, and perfect for this dessert. I recommend using a dry pumpkin, so it’s not so watery.
Sugar: Adds just the right amount of sweetness to balance the pumpkin’s natural earthiness. You can adjust it to suit your taste.
Walnuts: These add a crunchy texture and a nutty kick that balances the sweetness. Plus, they make the filling extra satisfying.
Cinnamon: The ultimate cozy spice that gives the filling those warm, festive vibes
Filo Sheets: These thin, crispy layers are what make Tikvenik so special. They bake up flaky and golden, giving you that perfect crunch to balance the soft filling.
Vegetable Oil: Used to brush between the layers of filo, it helps achieve that golden, crispy crust. A neutral oil works best to keep the focus on the filling’s rich flavors.
Bulgarian Tikvenik – Method Step By Step With Pictures
Prep the Pumpkin Filling:
Start by grating your pumpkin into fine shreds
Heat up 2 tbsp of vegetable oil in a large pan. Add the grated pumpkin and let it cook gently, stirring occasionally, until it softens and changes in color.
Layer the Filo:
Place a single sheet of filo dough on a flat surface and brush it with vegetable oil. Layer a second sheet on top, brushing it with oil as well. This keeps the dough moist and creates the perfect flaky texture.
Fill and Roll the Filo
You can stuff the filo sheets in one of two ways:
Option 1 (my preferred way, less messy): Mix the filling ingredients together in advance. Combine the cooked pumpkin with the roughly crushed walnuts, sugar, and cinnamon. Spread this mixture across one side of the layered filo (about 7-8 tbsp), then roll it up tightly.
Option 2: Sprinkle each ingredient separately—the pumpkin, 1 tbsp crushed walnuts, 1 heaped tbsp of sugar, a pinch of cinnamon —over the two stacked sheets. Then roll the sheet tightly into a log.
Assemble in the Pan:
Take the first log and roll it into a spiral. Place it in an oiled baking dish (I used a pan of 9 inches or 23 cm in diameter but I had 2 logs leftover that I placed in another one). Continue making logs with the remaining filo and filling, arranging them tightly around the center spiral. Alternatively, you can place the logs side by side in a rectangular tray if you prefer a simpler layout.
Brush and Bake:
Once all the rolls are snugly arranged in the dish, brush the tops with more oil to ensure a beautifully crisp finish. Bake in a preheated oven (180C/350F) for 35-40 minutes until the filo turns golden brown and irresistibly crispy.
Cool and Serve:
Let the Tikvenik cool slightly before slicing. It’s delightful warm or at room temperature, and the flavors deepen as it sits. Sprinkle with powdered sugar.
Enjoy your homemade Bulgarian Tikvenik—a sweet treat that’s as satisfying to make as it is to eat.
INGREDIENTS SUBSTITUTES
Vegetable Oil:
- Substitute: Other neutral oil or vegan butter.
Cinnamon:
- Substitute: Pumpkin spice blend or ground allspice.
Walnuts:
- Substitute: Pecans or hazelnuts
Why You’ll Love This Pumpkin Filo Pie
Simple Ingredients, Big Flavor: With just a few pantry staples like pumpkin, walnuts, and cozy spices, you can make something that tastes like it took hours to prepare!
Perfectly Crispy Layers: The flaky filo dough gives each bite a satisfying crunch, and the soft, spiced pumpkin filling is like a warm hug.
Naturally Plant-Based: No need to worry about substitutions—this recipe is already vegan and perfect for everyone.
Customizable: Want it sweeter? Add more sugar. Prefer different nuts? Go for it! This recipe lets you make it your own.
A Taste of Tradition: Tikvenik is a little slice of Bulgarian comfort, and it’s a fun way to try something new and traditional.
Perfect for Any Occasion: Whether it’s a holiday treat or just a snack with your favorite drink, Tikvenik fits the bill.
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Bulgarian Tikvenik – Pumpkin Filo Pastry Pie
Equipment
Ingredients
- 1.5 kg pumpkin (800 g from peeled)
- 120 g white sugar
- 80 g walnuts roughly crushed
- 1 tsp cinnamon
- 1 roll filo pastry 16 sheets
- 2 tbsp vegetable oil plus more for brushing
- powdered sugar
Instructions
- Start by grating 800g of peeled pumpkin into fine shreds
- Heat up 2 tbsp of vegetable oil in a large pan. Add the grated pumpkin and let it cook gently, stirring occasionally, until it softens and changes in color.
- Pre heat the oven to 180C/350F
- Place a single sheet of filo dough on a flat surface and brush it with vegetable oil. Layer a second sheet on top, brushing it with oil as well. This keeps the dough moist and creates the perfect flaky texture.
- You can stuff the filo sheets in one of two ways: Option 1 (recommended): Mix the filling ingredients together in advance. Combine the cooked pumpkin with the 80g of crushed walnuts, 120g of sugar, and 1 tsp of cinnamon. Spread this mixture across one side of the layered filo (about 7-8 tbsp), then roll it up tightly. Make sure the sheet is oiled so it sticks to itself as you roll it. Option 2: Sprinkle each ingredient separately—a couple tbsp of pumpkin, 1 tbsp crushed walnuts, 1 heaped tbsp of sugar, a pinch of cinnamon —over the two stacked sheets. Then roll the sheet tightly into a log.
- Take the first log and roll it into a spiral. Place it in an oiled baking dish (I used a pan of 9 inches or 23 cm in diameter but I had 2 logs leftover that I placed in another one). Continue making logs with the remaining filo and filling, arranging them tightly around the center spiral. Alternatively, you can place the logs side by side in a rectangular dish if you prefer a simpler layout.
- Once all the rolls are snugly arranged in the dish, brush the tops with more oil to ensure a beautifully crisp finish. Bake in a preheated oven (180C/350F) for 35-40 minutes until the filo turns golden brown and irresistibly crispy.
- Let the Tikvenik cool slightly before slicing. It’s delightful warm or at room temperature, and the flavors deepen as it sits. Sprinkle with powdered sugar.
- Enjoy your homemade Bulgarian Tikvenik—a sweet, spiced treat that’s as satisfying to make as it is to eat!
