Vegan tikvenik
Tikvenik is a Bulgarian phyllo dough pumpkin pie with cinnamon and walnuts. It is often eaten for Christmas. This vegan version makes no sacrifices, as most tikvenik recipes are already vegan.
Servings 1 20 cm pie
Ingredients
- 6 sheets Phyllo dough Many brands are vegan
- 250 g Pumpkin or butternut squash, grated weight without peel
- 6-9 tbsp Granulated sugar
- 3 tsp Cinnamon
- 75 g Walnuts, crushed
- 5 tbsp Oil, e.g. canola
- Powdered sugar, for decoration
Instructions
- Set oven to 180°C (350 °F)
- Brush a 20 cm round, oven-proof dish with oil.
- Grate the pumpkin. Tip: grate what you need as you need it to make it easier to save the leftovers for another dish.
- Roll out two sheets of phyllo dough. Brush with 1 tbsp oil or more if needed.
- Sprinkle phyllo dough with grated pumpkin, sugar, cinnamon and crushed walnuts.
- Roll into a roll, starting at the long side.
- Place the roll into the oven-proof dish, starting to make a spiral. You can start at the outer edge or centre.
- Continue making rolls and placing them into the dish until the dish is full. For a 20 cm pie form, 3 rolls is a good number.
- Brush pie with oil and bake at 180 °C (350 °F) for 20-40 minutes, until crispy and golden brown.
- Let the tikvenik cool somewhat and dust with caster sugar. Serve warm.