Tikvenik (Bulgarian Pumpkin Strudel) Recipe

Name: Tikvenik (Bulgarian Pumpkin Strudel)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 15 ounces, weight Pumpkin Puree (not Pumpkin Pie Filling!); 2/3 cups Brown Sugar; 2/3 cups Chopped Pecans (or Walnuts); 1-1/2 teaspoon Cinnamon; 1 teaspoon Vanilla Extract; FOR THE PHYLLO DOUGH:; 20 whole Phyllo (filo) Dough Sheets, Thawed; 4 Tablespoons Butter, Melted; Powdered Sugar, For Topping

Servings: persons

1
Preheat oven to 350u00b0F. Spray a 9-inch round baking dish with cooking spray.
2
In a bowl, combine all the ingredients for the filling.
3
Brush the top sheet of phyllo dough with a little bit of butter. Spread about 4 tablespoons of filling on one end of the sheet. Grab the top two sheets and roll them up gently in a log. Place the first log spiraled in the center of the pan. Repeat with the remaining of the phyllo dough sheets and filling, placing them in the baking dish. (Please watch the video on my blog for a better visual on how to place them in the baking dish.) Brush the top of the phyllo dough with remaining butter.
4
Bake for 35-45 minutes or until golden brown. Let cool completely before topping with powdered sugar.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: FOR THE FILLING:, 15 ounces, weight Pumpkin Puree (not Pumpkin Pie Filling!), 2/3 cups Brown Sugar, 2/3 cups Chopped Pecans (or Walnuts), and more.

Yes, Tikvenik (Bulgarian Pumpkin Strudel) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tikvenik (Bulgarian Pumpkin Strudel)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions