Tikvenik

From autumn into winter, Bulgarians make a great dessert from tikva, which is their word for pumpkin. If you want to make this simple dish the authentic way, you must use fresh pumpkin or squash. Canned pumpkin is anathema. Tikvenik is pronounced "teek-ve-neek."

Bulgarian pumpkins are beautiful, large pumpkins with a gray-green shell and a dark orange flesh. Unfortunately, they are not available in America. While our pie pumpkin is an acceptable substitution or Hubbard squash is an acceptable substitution, the recipe generally needs more sweetener.

1 3-lb. pie pumpkin, Hubbard squash, or
    Mexican calabaza
1 cup brown sugar or Sucanat
1 Tbsp. cinnamon
1´ cups walnuts, coarsely chopped
1 lb. phyllo dough
Butter, softened or melted

1. Pare the shell off the pumpkin, Hubbard squash, or Mexican calabaza and cut into small cubes. Steam the pumpkin or squash in a vegetable steamer until soft; drain well and mash. Add the sugar or Sucanat and cinnamon; cook over a low heat until most of the water evaporated, cool to room temperature and add the walnuts; mix well.
2. Unfold the phyllo and prepare a place to work. Take two sheets and dot with softened butter or brush with melted butter. At the end closest to you, spread about 1/2 cup of pumpkin mixture across the width of the sheet. Fold in the two short ends of the phyllo to seal in the pumpkin. Roll into a cylinder and then place the first roll in the center of a greased cookie sheet and coil to make a spiral. Repeat this process, adding each roll to the spiral until all the pumpkin mixture is used. Dot or brush their tops with butter.
3. Bake in an oven preheated to 425ºF until slightly brown, then reduce heat to 350ºF and continue baking for about 40 minutes.

Note: Another way to prepare this dish is to create layers of buttered phyllo alternating with the pumpkin filling.

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