John Myers
Ingredients for 1 servings:
- 300 g filo pastry
- 1 small butternut squash, grated
- 150 g walnuts, coarsely ground
- 4 tbsp brown sugar
- 1 ½ tbsp cinnamon
- 2 tbsp sunflower oil
- some butter
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Tikvenik – vegetarian, for about 8 pieces
Peel the pumpkin and grate it, preferably using a food processor. Chop the walnuts in a food processor to your liking. I don’t grind them very finely so that there are still small pieces in the filling. Mix the pumpkin mixture with the chopped nuts, sugar, cinnamon, and oil. Drizzle a sheet of filo pastry with a little water and oil to soften it. Then spread some of the filling on it and carefully roll up the dough. Repeat with all the sheets. Place the dough rolls in a casserole or pie dish, forming a spiral, or simply place them next to each other, and sprinkle a few more flakes of butter on top. Bake everything for about 40 minutes at 180°C (350°F). Remove the tikvenik, sprinkle a few more flakes of butter on top to prevent the dough from crumbling, and let it cool. The pastry will be moist and soft, not too sweet, and very filling. In Bulgarian, it’s called tikvenik (from “tikva” for “pumpkin”). In German, the name “Kurlap Strudel” would probably be the most appropriate. And like apple strudel, this version, which is no longer a Bulgarian tradition, also goes well with a scoop of vanilla ice cream. You can find more traditional recipes from around the world in my profile.
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