How to make
Cut the pumpkin into large pieces and drop it into boiling water for 10-15 minutes. It should not soften, but remain harder.
Strain and leave it to cool, then grate it.
Mix it with sugar, cinnamon, 100 ml of oil and vanilla.
Chop the walnuts with a sharp knife.
Spread the filo pastry sheets and spread the pumpkin filling evenly first, then sprinkle with walnuts.
Wrap the sheets two by two with the filling and arrange them in a round greased baking pan like a snail.
Spread the surface of the twisted tikvenik with the remaining oil and place it in an oven heated to 360°F (180°C).
Bake until golden, for about 30 minutes and once the tikvenik has cooled, sprinkle it with powdered sugar.
A classic that is always welcome at any table.
Enjoy your meal!
