Simple Pumpkin Strudel {Bulgarian “Tikvenik”}
Delicious. Flaky. Nostalgic. Is there anything better than a warm pastry on a cold day?!
This Simple Pumpkin Strudel or “Tikvenik”, is made with flaky sheets of Phyllo pastry, a warm, cinnamon-spiced pumpkin filling, crunchy walnuts, and a generous dose of butter. Tikvenik is a celebration of Bulgarian baking – where recipes are often measured by heart, not by scale! This rustic dessert is simple to make and invites you to adjust sweetness, spice, and texture to your liking, making each batch as personal as it is delicious.
Tikvenik gets it’s name from the Bulgarian word for pumpkin “Tikva”. It is traditionally made into a spiral-shaped pastry that is eaten as the weather cools and the holiday season begins. This version is made into easy log shapes that make the perfect, hand-held snack. This Pumpkin Strudel is made with ingredients you likely already have at home —and can be put together in about half an hour. With a couple of Phyllo sheets, a bit of butter, and a gently sweetened pumpkin filling, you’ll love making this simple and delicious pumpkin treat – Give it a try today!
Baking with Walnuts for your Mental Health
Baking with walnuts adds more than just flavour; Walnuts are rich in omega-3 fatty acids, known to support mood and cognitive well-being. Check out my article about the mental health benefits of baking with walnuts!
A Mindful Moment in Every Bite
Tikvenik is more than just a nostalgic dessert—it’s a reminder to slow down, feel the pastry and walnuts between your fingers, and take in the delicious aromas filling your kitchen. Savour each step of this baking adventure and let the therapeutic process of making this delicious pumpkin strudel ground you!
Frequently Asked Questions
How do I keep Phyllo from tearing while working with it?
What I learned growing up is to always keep your Phyllo sheets covered, when they are not being used. Phyllo dough is very delicate and can tear easily, especially if it dries out. To prevent this, I recommend covering the sheets in a damp (not wet) towel while you’re working. Now remember – even if a sheet DOES tear, don’t worry! This is a rustic dessert that requires no fuss. You can always patch it with another small piece of phyllo.
Sofia’s Baking Tip
Using a towel that is too wet! If the towel you cover your Phyllo sheets with is too wet, they will stick together! To avoid this, I recommend using two towels – one that is wet/gently damp, and another that goes directly on the Phyllo that is dry. Or – of course, you can always just use one dry towel and work quickly!
How much butter/oil should I use between Phyllo layers?
Just enough to coat the sheets and allow them to stick together – I recommend that you brush each phyllo sheet lightly with melted butter or oil. Too much butter can make the pastry greasy, while too little may leave it dry.
Sofia’s Baking Tip
Using a pastry brush – A pastry brush is great for applying an even layer of oil/butter onto your Phyllo dough. If you don’t have a brush, simply use a spoon to drizzle butter and spread gently.
Why is my pumpkin filling making the Phyllo soggy?
If the pumpkin puree is too watery, it can make the Phyllo pastry soggy as it bakes. To avoid this, you can strain your pumpkin puree through a cheesecloth or a fine strainer before mixing it with other ingredients. Also, avoid overfilling the Phyllo to help keep the pastry crisp and prevent leaks.
Do I have to measure the filling exactly, or can I eyeball it?
Eyeball it! With recipes like this Simple Pumpkin Strudel, it’s okay to trust your gut! About 3 tablespoons per Phyllo sheet is a good guideline, but feel free to adjust based on your preference. Just keep in mind that too much filling may make it harder to roll the Phyllo, while too little may seem sparse. Letting go of precise measurements can make baking a more enjoyable process.
How do I get a crisp, golden crust on the Tikvenik?
A crisp crust is achieved by lightly buttering each layer of Phyllo and baking the Tikvenik at the right temperature (around 350°F or 175°C) until golden brown, which usually takes about 25-30 minutes. If you notice the tops are browning too quickly, you can tent them with foil for the last few minutes to ensure an even bake. Cooling the Tikvenik for a few minutes after baking also helps it set and keeps the pastry flaky.
The ingredients you will need to make this Pumpkin Strudel:
- Phyllo Pastry – approx. 14 sheets or 1 package
- Pumpkin Puree – Homemade* or canned
- Sugar – brown sugar or granulated sugar
- Cinnamon – finely ground
- Butter or Vegetable Oil – your choice!
- Crushed walnuts – roughly chopped raw or toasted nuts
Sofia’s Baking Tips:
Homemade Pumpkin Puree* – Wash and cut a “sugar pumpkin” or “pie pumpkin” in half. Poke holes in both halves using a fork and scoop out seeds and stringy insides. Preheat your oven to 400°F (200°C). Once preheated, place the cut sides of your pumpkin onto a baking sheet lined with parchment and bake for 35-50 min (depending on size). Allow to cool, scoop out soft insides and mash. If too watery, use a cheesecloth to strain the pumpkin puree. Enjoy!
How to make Pumpkin Strudels
Preheat your oven to 350F or 180C (convection oven 325F). Butter a 9″x13″ baking pan and line with parchment paper. Set aside.
In a small bowl, mix pumpkin puree with sugar and cinnamon (note: a little sweetness can go a long way! Let your taste guide you). Set aside.
On a clean surface, unroll your Phyllo sheets and cover them with a towel (note: a gently damp towel will keep sheets from drying out but too damp and they will all stick together. Err on barely damp over too damp or simply cover with plastic wrap prior to any towel).
Lay out one Phyllo sheet and brush it with a light layer of melted butter or oil. Stack the second Phyllo sheet on top of the first. Thinly butter the second sheet.
Starting from the short end of the rectangular Phyllo sheet, spread a row of your pumpkin mixture (approx. 3-5 tbsp). Roll the dough twice over the pumpkin mixture. On the remaining buttered sheet, sprinkle roughly chopped walnuts.
Starting from one edge, gently roll the Phyllo into a log shape. Don’t worry if it’s not perfect—imperfect shapes add character!
Gently crunch each rolled log and place it into your lined baking tray. Spread butter over the top of each pastry roll and sprinkle with cinnamon sugar.
Bake your pumpkin strudel for ~30 minutes. Allow to cool, then dust with icing sugar. Each log can be split into half and enjoyed with your favourite tea!
Also check out:
Pumpkin Chocolate Chip Cookies
Pumpkin Spice Muffins with Cream Cheese Frosting
Pumpkin Cheesecake Brownies
Pumpkin Strudel {Bulgarian “Tikvenik”}
Ingredients
- 1 package (~14 sheets) Frozen Phyllo Pastry Thawed as per package directions
- 4 cups (~1kg cooked pumpkin) Pumpkin Puree Homemade or canned
- 1/3 cup Brown Sugar or Granulated Sugar more or less sugar, to your desired sweetness!
- 1 to 2 tsp Ground Cinnamon
- 1/2 cup Unsalted Butter
- 1 cup Walnuts (raw or roasted) coarsely chopped
Strudel Topping (before baking)
- 2 tbsp Granulated Sugar
- 1/2 tbsp Ground Cinnamon
Decoration
- 2 tbsp Powdered Sugar
Instructions
- Preheat your oven to 350F or 180C (convection oven 325F). Butter a 9"x13" baking pan and line with parchment paper. Set aside.
- In a small bowl, mix pumpkin puree with sugar and cinnamon (note: a little sweetness can go a long way! Let your taste guide you). Set aside.
- On a clean surface, unroll your phyllo sheets and cover them with a towel (note: a gently damp towel will keep sheets from drying out but too damp and they will all stick together. Err on barely damp over too damp or simply cover with plastic wrap prior to any towel).
- Lay out one phyllo sheet and brush it with a light layer of melted butter or oil. Stack the second Phyllo sheet on top of the first. Thinly butter the second sheet.
- Starting from the short end of the rectangular phyllo sheet, spread a row of your pumpkin mixture (approx. 3-5 tbsp). Roll the dough twice over the pumpkin mixture. On the remaining buttered sheet, sprinkle a few roughly chopped walnuts.
- Starting from one edge, gently roll the phyllo into a log shape. Don’t worry if it’s not perfect—imperfect shapes add character!
- Gently crunch each rolled log and place it into your lined baking tray. Spread butter over the top of each pastry roll and sprinkle with cinnamon sugar.
- Bake your pumpkin strudel for ~30 minutes. Allow to cool, then cut each log in half (as desired) and dust with icing sugar. Enjoy!
Video
Notes
- Phyllo can be delicate! Handle gently but don’t stress if it tears!
- Don’t forget to keep your Phyllo sheets covered! You can cover with plastic wrap and then a barely moist towel, in between working, to keep it from drying out.
- Using Honey as a sweetener: Feel free to replace some or all of the sugar in the pumpkin filling with Honey for an extra special treat
- Intuition over Precision! Bulgarian baking is often done by heart, so trust your instincts. A little pumpkin, a bit of sugar and spice, and a sprinkle of nuts are all you need to make this Tikvenik your own.
- Mindful Baking: Savour each step – from spreading the pumpkin to rolling the Phyllo. The simplicity this recipe allows you to feel the ingredients and enjoy each step of the process!
