Tikvenik (Bulgarian Pumpkin Filo Pastry)
Crisp filo coiled around sweet cinnamon pumpkin and walnuts. A Bulgarian favourite that is naturally vegan.
- Time1 hr 30
- LevelMedium
- Costabout £0.48 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 2 tbsp of the oil in a large pan. Add the grated squash and sugar and cook over a medium heat for 12 to 15 minutes, stirring, until soft and the liquid has cooked away.
14 min - 2
Stir in the walnuts and cinnamon and cool completely. The mix should be moist, not wet.
- 3
Heat the oven to 180°C (160°C fan). Grease a 23 cm round tin. Lay a sheet of filo on the worktop with a long side towards you, brush lightly with oil, and spoon a line of filling along the long edge.
- 4
Roll up tightly into a long thin roll, brushing with a little more oil. Repeat with all the sheets and filling.
- 5
Coil the rolls one after another into the tin, like a snail, to fill it. Brush the top generously with the remaining oil.
- 6
Bake for 40 to 45 minutes until deep golden and crisp. Leave for 10 minutes, then dust with icing sugar and cut into wedges.
42 min 30 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
