History of Dishes: 🥧 Tikvenik

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.

Cut the pumpkin into small pieces, remove the skin and seeds.

Grate the pumpkin and put it in a medium size bowl.

Add 2 whisked eggs, 1/2 cup of oil, 1 3/4 cups of crushed walnuts, 1 tablespoon of cinnamon, 2 packs of vanilla powder (or 2 teaspoons of vanilla extract), and 1/2 tablespoon of baking soda to the bowl.

Whisk everything until combined and let it rest for 10 minutes.

Lay the store-bought crusts on the table.

Spread 2 to 3 tablespoons of the stuffing on the crusts and sprinkle with 2 tablespoons of sugar.

Roll 2 of the crusts into a roll and twist it to make a snail-like form.

Put it in the middle of an oiled baking tray and place the rest of the rolls around it.

Bake in a preheated oven set to 350°F (180°C) for 40 minutes or until golden brown.

When done, sprinkle some water on top and cover the tikvenik with a newspaper and a dampened towel.

Let it rest for 10 to 15 minutes so the crust steams and the tikvenik becomes soft.

To plate, put a slice in the middle of a plate and sprinkle powdered sugar on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens