Description
Tikvenik is a Bulgarian Pumpkin Strudel and is the perfect alternative to pumpkin pie! It has layers of flaky phyllo dough and the filling is just sweet enough with a hint of cinnamon. The pumpkin flavor comes through but it’s not overwhelming!
Ingredients
- FOR THE FILLING:
- 15 ounces, weight Pumpkin Puree (not Pumpkin Pie Filling!)
- ⅔ cups Brown Sugar
- ⅔ cups Chopped Pecans (or Walnuts)
- 1-½ teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- FOR THE PHYLLO DOUGH:
- 20 whole Phyllo (filo) Dough Sheets, Thawed
- 4 Tablespoons Butter, Melted
- Powdered Sugar, For Topping
Preparation
Preheat oven to 350ºF. Spray a 9-inch round baking dish with cooking spray.
In a bowl, combine all the ingredients for the filling.
Brush the top sheet of phyllo dough with a little bit of butter. Spread about 4 tablespoons of filling on one end of the sheet. Grab the top two sheets and roll them up gently in a log. Place the first log spiraled in the center of the pan. Repeat with the remaining of the phyllo dough sheets and filling, placing them in the baking dish. (Please watch the video on my blog for a better visual on how to place them in the baking dish.) Brush the top of the phyllo dough with remaining butter.
Bake for 35–45 minutes or until golden brown. Let cool completely before topping with powdered sugar.
