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Offer you a recipe of delicious pie with pumpkin. He is tender, juicy, just melts in your mouth. Pie is popular in the Balkans, called tykvennik or bundleware (from the word Bundela - pumpkin). You can cook it with the dough like Filo and pita, I'll show you both who don't know, he doesn't even know where it is.
Ingredients for Tykvennik
- Phyllo dough - 1 cat.
- Pumpkin - 1 kg
- Chicken egg - 4 PCs
- Sugar - 200 g
- Milk - 150 ml
- Vegetable oil - 150 ml
- Vanilla sugar - 1 package.
- Cinnamon - 0.5 tsp.
- Lemon peel - 1 tsp.
- Flour - 4 tbsp
- Leavening agent - 1 tsp.
Video of cooking Tykvennik
Step by step instruction of cooking Tykvennik
Wash pumpkin, peel and grate on a coarse grater. Add 100g sugar and cinnamon, if you like, you can add more spices to taste. Stir well and leave to slightly steep.
To fill take the eggs, add the sugar, vanilla sugar and a little beat into a soft mousse with a whisk or with a mixer.
Add milk, sunflower oil, lemon zest, flour and baking powder and again mix well.
If you cook with the dough phyllo, take one sheet of dough, pour on a little of the filling and brush a thin layer distributed throughout the dough.
Cover with a second sheet of dough and again greased, cover with third sheet and again we shall fill. On top put the grated pumpkin in a thick ball across the surface of the dough.
Then carefully wrap the loaf. Spread on a baking sheet, greased with sunflower oil.
If you use pita bread, all do the same: cut pita bread across the width of the pan, grease it with the filling and spread on top of the pumpkin. Wrap the loaf and spread on a baking sheet.
When all the rolls have formed them lubricates on top of the remaining fill, if its not enough, add to it the juice released from the pumpkin.
Then on top of the rolls will make a fork punctures, so when baking out the hot air. Sent in a preheated 220 degree oven, bake 30 minutes. If oven much bakes bake at 200 degrees.
Ready tykvennik allow to cool a little, if you want you can sprinkle with powdered sugar, cut and served with tea. He is gentle, fragrant and delicious. Bon appetit!