Tikvenik is a sweet filo pastry pie. It is prepared from pastry crusts or ready-made filo pastry crusts, with the addition of pumpkin and sugar and fragrant cinnamon.
This traditional filo pastry pumpkin pie wouldn't be as delicious, if it weren't for the sweet sugar syrup, that completes it.
To make the syrup for the tikvenik, prepare:
water - 1 cup
sugar - 1 cup
vanilla - 2 sachets
How to make the syrup:
Put the water and sugar in a pot and bring the mixture to the boil. Boil over low heat, until the syrup thickens slightly. Stir the syrup periodically. Just before removing it from the heat, add the two packets of vanilla. Stir.
The syrup for the tikvenik is then set aside to cool.
The syrup for the tikvenik should be completely cooled and the tikvenik itself should be hot. This is very important, in order to have a good tikvenik.
How to syrup a tikvenik
After taking out the tikvenik from the oven, while it is still hot, pour it over the preboiled and cooled syrup. This is the main subtlety of making a syrup for tikvenik.
The syrupy tikvenik is left for a few hours and if you have time, it's best to leave it overnight, so that it can soak up the syrup.
Your syrupy tikvenik is ready.
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