Bulgarian Tikvenik - Pumpkin Filo Pastry Pie
This Bulgarian Tikvenik features flaky filo dough filled with a warm, spiced pumpkin mixture and crunchy walnuts. It's a simple, delicious treat that's perfect for cozy moments or special occasions.
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!
Tried this recipe?Let us know how it was!