Сиропиран тиквеник с орехи - постен сладкиш от с. Царева ливада

Boil 200 ml of water with 120 grams of sugar for 3 minutes to prepare syrup.

Grate 1 kilo of pumpkin.

Heat 200 ml of vegetable oil in a pan.

Cook the grated pumpkin over moderate heat for 5 minutes.

Add 150 grams of chopped walnuts to the pumpkin and cook for 2 minutes.

Add another 120 grams of sugar to the pumpkin mixture and remove from heat.

Season the mixture with 2 teaspoons of cinnamon and 1 teaspoon of vanilla essence, then let it cool.

Distribute part of the cooled pumpkin mixture on 2 sheets of filo dough and roll them up.

Arrange the rolled filo dough in a previously greased 40 cm round tray.

Repeat the process, covering half of two sheets of filo dough with the pumpkin filling until all ingredients are used up.

Heat the oven to 200 degrees Celsius.

Bake the pie in the hot oven for 5 minutes, then lower the temperature to 160 degrees Celsius and continue baking for 30 minutes.

Baste the hot pie with the chilled sugar syrup after baking.

Let the pie cool completely before serving.

Equipment Needed

Spice Level:

Dietary

Allergens