Traditional Bulgarian Tikvenik: Pumpkin, Walnut and Cinnamon Pastry

One clear instruction at a time, with the full ingredient list and tips nearby.

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Heat 2 tablespoons sunflower oil in a wide pan. Add the grated pumpkin and cook for 8-10 minutes, stirring, just until it softens and excess moisture evaporates; it should remain in visible shreds, not become purée. Cool completely.

Ingredients quick view

1kg peeled pumpkin, coarsely grated

200g walnuts, coarsely chopped

170g granulated sugar

2 teaspoons ground cinnamon

450g phyllo pastry (about 18-20 sheets), thawed

120ml sunflower oil, divided

2 tablespoons fine semolina or dry breadcrumbs

Powdered sugar for finishing, optional

Tips quick view

Coarsely chop rather than grind the walnuts so the filling retains texture.

Cool the briefly softened pumpkin before it touches the phyllo.

Keep unused phyllo covered and use only a light film of oil between sheets.

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