Tikvenik is a Bulgarian pumpkin strudel so aromatic and tasty that it quickly becomes a favorite treat for people of all ages. It is usually made from slightly thicker rolled-out sheets of dough sprinkled with a mixture of pumpkin, sugar, walnuts, raisins, and cinnamon.
The main product in this iconic Bulgarian food is pumpkin; thus, the sweeter the pumpkin, the tastier your strudel will be. In combination with a flaky, crispy outer layer, it becomes a delightful treat for everyone around the table.
Here is an easy-to-follow guide for making delicious tikvenik in the comfort of your own kitchen!
More On Tikvenik – A Traditional Bulgarian Pastry
Tikvenik is one among the many variations of Banista (a Bulgarian phyllo pastry pie). In Bulgaria, it’s a popular afternoon treat and dessert. In addition, people there especially love having this hearty sweet treat during the winter season and on Christmas Eve.
In the past, every housewife in Bulgaria rolled out the sheets of dough for tikvenik by herself, as my grandmother did. But now, there is a wide variety of ready-made sheets of dough in stores. Some are thicker, others thinner.
For a more authentic taste, it is better to use the thicker version of dough sheets. However, if you can’t get your hands on thicker ones, for each roll, you can stack two thinner sheets of dough.
Toolkit to Elevate Your Tikvenik
Here are the tools you should prepare to make this tikvenik – pumpkin strudel recipe.
What Ingredients You Need to Make Delicious Tikvenik
This is the list of ingredients needed to cook up delicious Bulgarian pumpkin strudel.
Steps to Master Pumpkin Pastry From Dough to Delight
Ready to make some delightful pumpkin strudels to impress your loved ones? Follow these simple steps!
Step 1: Prepare The Pumpkin
Peel and grate the pumpkin coarsely. Next, heat 2/3 of the oil in a pan over medium heat and pour in all the grated pumpkins.
Stew for about 10 minutes, stirring regularly with a kitchen turner, until the pumpkin starts to soften.
Step 2: Make The Filling
Put the prepared pumpkin into a bowl and add the remaining ingredients for the filling – walnuts, sugar, raisins and cinnamon. Mix gently until well combined.
Step 3: Form The Tikvenik
Preheat the oven to 356ยฐF (180ยฐC). Line a baking tray with baking paper or brush it with a little oil.
Then, take a sheet of dough and lay it out on a clean work surface with the wider side facing you.
Brush some oil onto the sheet using the basting brush, then spread the filling all over it.
Lift the edge of the sheet closest to you and roll/fold it. Roll up the sheet. If it is too long, cut it in half and then put the two pieces in the baking tray.
Repeat the previous steps with the remaining dough sheets until you have filled the baking tray.
Step 4: Bake The Tikvenik
Before you put the tikveniks in the oven, you must first grease them with oil. For more flavor, you can add some cinnamon to the oil.
Once done, transfer the baking tray to the oven and bake at 356ยฐF (180ยฐC) for 40-45 minutes or until the tikveniks turn golden brown.
When the food are ready, remove them from the oven and let them cool for about 10 minutes before slicing. When serving, you can sprinkle a little powdered sugar on top.
Tips And Tricks
Master everything about cooking tikvenik with the notes and tips in this section!
Bring A Bulgarian Flair To Your Sweet Course
Tikvenik is an easy-to-make and flavorsome Bulgarian sweet treat perfect for dessert, a snack, or even a decadent breakfast. Regardless of how you choose to enjoy it, the combination of tender pumpkin and spices always makes it a crowd-favorite.
What are your thoughts on today’s dish? When are you going to try it? I’d love to hear your feedback in the comment section. Also, kindly give this post a high rating and spread joy by sharing it with everyone. Thank you so much, and have a great time making tikvenik!
Tikvenik Recipe (Bulgarian Pumpkin Strudel)
Equipment
- Baking tray
- Stovetop pan
- Kitchen turner
- Kitchen grater
- Bowl
- Basting Brush
- Cutting Board
Ingredients
- 4 thick dough sheets or 8 thin ones
- 2.2 pounds grated pumpkin
- 5.3 ounces brown sugar
- 7 ounces ground walnuts
- 2.8 ounces raisins
- 1 cup sunflower oil
- 1 teaspoon cinnamon
- A little powdered sugar, for sprinkling
Instructions
- Peel and grate the pumpkin coarsely. Heat 2/3 of the oil in a pan over medium heat and pour in all the grated pumpkins. Stew for about 10 minutes, stirring regularly with a kitchen turner, until the pumpkin starts to soften.
- Put the prepared pumpkin into a bowl and add the remaining ingredients for the filling – walnuts, sugar, raisins and cinnamon. Mix gently until well combined.
- Preheat the oven to 356ยฐF. Line a baking tray with baking paper or brush it with a little oil. Then, take a sheet of dough and lay it out on a clean work surface with the wider side facing you.
- Brush some oil onto the sheet using the basting brush, then spread the filling all over it. Lift the edge of the sheet closest to you and roll/fold it.
- Roll up the sheet. If it is too long, cut it in half and then put the two pieces in the baking tray. Repeat the previous steps with the remaining dough sheets.
- Before you put the Tikveniks in the oven, you must first grease them with oil. For more flavor, you can add some cinnamon to the oil.
- Once done, transfer the baking tray to the oven and bake at 356ยฐF for 40-45 minutes or until golden brown.
- When the Tikveniks are ready, remove them from the oven. Let the Tikveniks cool for about 10 minutes before slicing.
- When serving, you can sprinkle a little powdered sugar on top.
Video
Notes
- The cooking time is based on 8 to 10 servings.
- If the pumpkin is not sweet enough, you should add about 7 ounces of sugar. In case it is ripe and sweet, then about 5.3 ounces is enough.
- The tikvenik is quite delicate, so you should handle them with care. In addition, don’t add too much filling.
- These pumpkin strudels will last for about 2 days but will turn a bit mushy after that. For this reason, you should enjoy them as soon as possible.
- If you want, you can pair the tikvenik with Bulgarian yogurt for extra flavor.
Nutrition
Mia Dimitrova
Content Writer
Expertise
Home Cooking, Meal Planning, Food Styling, Food Photography, Culinary Storytelling, Cooking-video Maker, European Food Content Creator, Bulgarian Food Evaluation Expert
Education
Sofia University โSt. Kliment Ohridskiโ
Completed a thesis titled โBulgaria on a Plate: A Photographic Journey through our Gastronomic Legacy.โ
European Culinary Arts Academy
Maria Dimitrova, or Mia, is a Contributing Writer from Sofia, Bulgaria. Her work beautifully intertwines the rich flavors of Bulgarian and European dishes with their visual storytelling, capturing the soul of each cuisine. Through engaging content and stunning photography, Maria explores the intricate relationship between food’s aesthetic appeal and cultural history.
Specializing in home cooking, food styling, and photography, she brings European culinary traditions to life, offering a unique glimpse into Bulgaria’s gastronomic heritage. Maria’s expertise highlights her deep appreciation for culinary art and invites her audience to embark on a flavorful journey through Europe’s diverse food landscape.