TIKVENIK (PUMPKIN TART)
Tikvenik is a very traditional autumn and winter dish in Bulgaria.
3 pounds (+- 1.36 kg) pie pumpkin, diced
1 cup brown sugar
1 tablespoon ground cinnamon
1 ½ cups Walnuts, chopped
1 pound (+- 453g) phyllo dough
½ cup butter
Steam the pumpkin in a steamer until soft. Drain well and mash. Add the pumpkin, brown sugar and cinnamon in a pot on the stovetop and cook over low heat, stirring constantly. Remove from the heat and cool the pumpkin to room temperature. Add the walnuts. Unfold the phyllo sheets. Take two sheets and dot with softened butter or brush with melted butter. Spread ½ a cup of the pumpkin mixture across the width of the sheet. Fold in the two short ends to seal in the pumpkin. Roll into a cylinder and then coil into a spiral. Repeat and keep adding to the spiral. Brush the top of the finished coil with melted butter. Bake in a preheated oven at 425ºF (+200ºC) until slightly brown. Reduce heat to 350ºF (120ºC) and bake for 40 minutes. Serves 12.
Recipe tested: Linda Joyce
Done