How to make
Cut filo pastry sheets into squares (about 8-10cm). Spread each with oil and arrange them in piles of 3-4 on top of each other on a tray lined with lightly greased baking paper.
Bake in two or three batches, depending on the size of the pan, at 320°F (160°C) for a short time, until golden. Keep an eye on them because they brown very quickly. Also be careful when moving them as they are brittle and crunchy. Therefore, I bake 4 sheets and even if some stick or break, there is no problem.
Boil the pumpkin, mash it to a not perfectly smooth pumpkin puree, I like to see little bits here and there.
Sweeten with sugar and add the flavors, citrus juice and alcohol.
This will dilute the puree, so transfer it into a pot or pan and place it over medium-high heat to reduce the liquid, develop and blend the flavors and caramelize the pumpkin slightly.
Toast the walnuts in a dry pan and chop them, you can also grind them more finely.
On a tray or directly into individual plates, assemble this unique festive tikvenik in portions.
Take a sheet - a square, sprinkle the pumpkin on it at the four ends and a little in the middle, sprinkle with walnuts and put another layer on top. Arrange 6-7 sheets per serving or as high as you like. Finish off the tikvenik with four roses of puree on top and a sprinkle of walnuts.
Serve your festive tikvenik and surprise your family or guests with something elegant and different.
Enjoy and happy holidays!
Note: Product quantities may vary according to your preference. For example, if you want the pumpkin to dominate, prepare more puree with more sugar. You can also add grated apple at the moment when you put it on the stove to reduce the puree.
