Torta di zucca bulgara in pasta fillo (Tikvenik)
Тиквеник TikvenikPronuncia: teek-VEH-neek
Il tikvenik è una torta bulgara di pasta fillo farcita con zucca grattugiata, noci, zucchero e cannella. Appartiene alla tavola quaresimale invernale ed è una presenza fissa la vigilia di Natale, servita a fette accanto a fagioli, peperoni ripieni e composta di frutta secca. La pasta fillo spennellata con olio cuoce diventando croccante in modo fragoroso, mentre il ripieno all'interno rimane morbido, umido e profumato. Dolce senza essere pesante, è rustica, economica e profondamente confortante: il tipo di torta che i bulgari preparano in una grande teglia e mangiano per giorni.
Torta di zucca bulgara in pasta fillo (Tikvenik)
Тиквеник, Tikvenik
Pronunciato teek-VEH-neek
- Porzioni
- 6
- Prep
- 25 min
- Cottura
- 45 min
- Totale
- 1 h 10 min
- Livello
- Medio
Anche senza uova.
Allergeni: contiene glutine, frutta a guscio. Controlla le etichette degli ingredienti confezionati.
Ingredienti
Le quantità sono state scalate. I tempi di cottura e le dimensioni delle teglie rimangono invariate.
Filling
Pastry and finishing
Preparazione
Heat the oven to 350°F (175°C). Lightly oil a 9x13-inch (23x33 cm) baking dish or a 10-inch (25 cm) round one.
In a large bowl, toss the grated pumpkin with the sugar, walnuts, cinnamon and salt. Leave for 10 minutes, then tip off any liquid that has pooled and stir in the breadcrumbs — the mixture should look moist but not wet.
Lay one filo sheet on a clean work surface and brush it lightly with oil. Top with a second sheet, brush again, then a third sheet and brush once more. Keep the rest of the filo under a damp towel.
Spread about 1 cup (240 ml) of the filling over the stacked sheets, leaving a 1-inch (2.5 cm) border all round. Roll up loosely from a long side into a fat cigar and set it seam-side down in the dish.
Repeat with the remaining filo and filling to make 4 rolls, laying them side by side and pressing them gently together so they fill the dish.
Brush the tops and sides generously with the remaining oil. Bake for 40-45 minutes, until deep golden brown and the exposed edges look dry and crisp; cover loosely with foil if the top darkens too quickly.
Rest in the dish for 10 minutes, then dust thickly with powdered sugar, cut into portions and serve warm or at room temperature.
Varianti regionali
Some cooks add a handful of raisins or a little vanilla to the filling, and a few replace part of the pumpkin with grated apple. Hokkaido or other dense orange squash works well when cooking pumpkin is out of season.
Note del cuoco
- Work quickly and keep unused filo covered with a damp towel — it cracks within minutes of drying out.
- If your grated pumpkin releases a lot of water, squeeze it lightly in a clean kitchen towel before mixing so the pastry does not go soggy.
- Cut with a sharp serrated knife and a gentle sawing motion to keep the crisp layers intact.
Servire con
Serve warm or at room temperature with Bulgarian kompot, black tea or a glass of cold milk.
Preparazione in anticipo e conservazione
Bake up to 1 day ahead and reheat at 325°F (165°C) for 10-15 minutes to re-crisp; keep loosely covered at room temperature for up to 2 days.
