How To Make Tikvenik (Bulgarian Pumpkin Pastry)

feta cheese

🥗Healthier: ricotta

💰Cheaper: cottage cheese

Ricotta offers a lighter texture while cottage cheese is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

Preheat the oven to 350°F (about 180°C).

Take about 2 lb of pumpkin and mash it up. If using a whole fresh pumpkin, bake it first to soften it.

If using canned pumpkin, use 2 lb, which is about two 15 oz cans.

Add 1 and 1/4 cups of brown sugar to the mashed pumpkin.

Add 1 teaspoon of cinnamon to the mixture.

Add 5 oz (140 g) of crushed walnuts and mix everything well to ensure an even distribution of ingredients.

Spray the baking pan well with oil.

Layer three sheets of phyllo dough at the bottom of the pan, spraying each sheet with oil as you layer.

Spread a layer of the pumpkin mixture evenly over the phyllo dough.

Repeat the process of layering phyllo dough and pumpkin mixture until all ingredients are used, ensuring even distribution.

Spray the top layer of phyllo dough with oil to prevent it from drying out during baking.

Slice the tikvenik before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens