Authentic Vegan Bulgarian Tikvenik: Homemade Pumpkin Pastry for Fall & Holidays

há 2 semanas

Step into a world of cozy flavors and rich culinary tradition with Tikvenik, a classic Bulgarian pumpkin pastry. This delightful dessert, pronounced teek-veh-neek (from tikva, meaning pumpkin), is a beloved staple during the crisp fall months and festive Christmas season. While it takes a little love and effort, especially if you opt for homemade filo dough, the result is an incredibly rewarding and utterly delicious treat. As @flouredfingers aptly noted, "it takes some work, but it's really tasty 😋" and many abillion users like @mrsgarg and others have echoed this sentiment, exclaiming "Wow! Looks absolutely amazing and so tasty 😋" and "Siii va provato!!"

Are you searching for a unique, plant-based dessert that captures the essence of autumn? Do you want to impress your holiday guests with a traditional European pastry, completely vegan and dairy-free? Or perhaps you're simply curious to try your hand at making authentic filo dough from scratch? This recipe is for you! We'll guide you through crafting each delicate layer of this sweet pumpkin pie, ensuring a golden, crispy, and flavorful outcome that will have everyone asking for more. Get ready to fill your kitchen with the warm, inviting aromas of cinnamon and pumpkin, a true taste of Bulgarian heritage.

What You'll Need: Ingredients & Equipment

This recipe offers the flexibility to make your own delicate filo dough or use store-bought sheets for a quicker approach.

For the Homemade Filo Dough (Crust)

600 grams of all-purpose flour
1 tbsp of salt
4 tbsp of vegetable oil
1 tbsp of vinegar
350 ml of warm water

For the Sweet Pumpkin Filling

1 medium-sized pumpkin (about 1.5 - 2 kg)
5-6 tbsp of sugar (adjust to your sweetness preference)
2 tbsp of ground cinnamon
100 grams of minced walnuts (optional, but highly recommended for texture and flavor)
Additional vegetable oil for oiling the pastry sheets and pan
Powdered sugar for dusting (for decoration)

Equipment

Large mixing bowls
Rolling pin
Grater (for pumpkin)
Large round baking pan (or a rectangular pan)
Baking paper (optional, but helpful for rolling filo)

How to Make Vegan Bulgarian Tikvenik: Step-by-Step Instructions

Follow these steps to create your perfect homemade Tikvenik. This recipe yields a generous pastry, perfect for sharing!

Prepare the Pumpkin Filling

Peel the pumpkin and shred it into a large bowl.
Add the sugar, cinnamon, and optional minced walnuts to the shredded pumpkin.
Mix all the ingredients thoroughly until well combined. Set aside.

Prepare the Filo Dough

Sift the all-purpose flour into a large mixing bowl.
Make a well (hole) in the center of the flour.
Pour the salt, 4 tbsp of vegetable oil, vinegar, and warm water into the well.
Starting from the center, slowly mix the wet ingredients into the flour, gradually incorporating everything until a dough forms.
Knead the dough lightly for a few minutes until it's smooth.
Cover the dough and let it rest for 10 minutes. This allows the gluten to relax, making it easier to roll.
Divide the rested dough into 5 equal balls.

Roll and Assemble the Tikvenik

Preheat your oven to 180°C (350°F).
Prepare a very well-floured surface. Keep your rolling pin floured as well to prevent sticking.
Take one dough ball and start rolling it out as thinly as you possibly can. The thinner, the better! Don't worry if it tears a little; it will be rolled up anyway.
Once happy with the thickness, you can gently roll the thin sheet onto your floured rolling pin, as shown in traditional methods.
Carefully place the rolled-out sheet onto a piece of baking paper on your work surface. The paper will assist in rolling the finished pastry.
Lightly brush or drizzle the entire surface of the thin dough sheet with vegetable oil.
Evenly spread about one-fifth of the pumpkin filling over the oiled dough sheet. You can add a bit more sugar at this stage if you desire a sweeter pastry.
Holding one side of the baking paper, gently lift and roll the sheet inwards, creating a long, filled pastry roll.
Lightly oil a large round baking pan.
Carefully transfer the first rolled sheet into the pan, starting from the center and coiling it into a spiral.
Repeat the rolling, filling, and coiling process with the remaining 4 dough balls, connecting each new roll to the end of the previous one in the pan, forming a continuous spiral.

Bake and Serve

Bake in the preheated oven at 180°C (350°F) for approximately 40-50 minutes, or until the pastry is golden brown and the filling is tender. Baking time may vary depending on your oven.
Once baked, remove the Tikvenik from the oven and let it cool slightly in the pan.
For a beautiful presentation, dust generously with powdered sugar before serving.
Enjoy your homemade Authentic Vegan Bulgarian Tikvenik!

Tips & Variations for Your Tikvenik

Want to customize your Tikvenik or make the process a bit easier? Here are some ideas:

Time-Saving Hack

Store-Bought Filo Dough: If you're short on time or prefer not to make dough from scratch, one package (around 450-500g) of store-bought frozen filo pastry will do the trick. Thaw it completely according to package directions before use. This saves a significant amount of preparation time.

Flavorful Twists

Spice It Up: Add a pinch of nutmeg, allspice, or ginger to the pumpkin filling for an even richer, warmer flavor profile.
Sweetness Level: Adjust the amount of sugar in the filling to your preference. For a less sweet version, reduce the sugar; for more, add an extra tablespoon or two.
Nutty Variations: If walnuts aren't your favorite, try minced pecans or even roasted pumpkin seeds for a different crunch. For a nut-free version, simply omit them.

Dietary Adaptations

Gluten-Free Filo: While challenging, you can experiment with a gluten-free all-purpose flour blend for the homemade filo. Look for blends designed for pastry or bread to achieve better elasticity.
Sugar-Free: Use a plant-based sugar substitute like erythritol or stevia in place of regular sugar for a sugar-free version.

Expert Tips for Filo Dough

Flour, Flour, Flour: When rolling homemade filo, ensure your surface and rolling pin are very well floured. This prevents sticking and helps you achieve those thin, delicate sheets.
Embrace Imperfection: Don't stress if your homemade filo dough tears while rolling. Since it's rolled into a spiral, small tears won't be noticeable in the final product.
Resting is Key: The 10-minute resting period for the dough is crucial. It allows the gluten to relax, making the dough much more pliable and easier to roll thinly without snapping back.

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Make it a Holiday Tradition!

This Authentic Vegan Bulgarian Tikvenik is more than just a dessert; it's a piece of culinary history and a true labor of love. Whether you're making it for a special occasion or simply to enjoy the comforting flavors of fall, its unique blend of sweet pumpkin, warm spices, and crispy pastry is sure to become a cherished recipe.

We encourage you to try this traditional recipe and share your experience! Let us know how your Tikvenik turned out and what variations you tried by leaving a review on abillion. Your baking journey inspires others in our global plant-based community!

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