- 1 Can of Pure Pumpkin
- 1 Cup Brown Sugar
- 1 Tbsp. Cinnamon
- 1 1/2 Cup Walnuts, Coarsely Chopped
- 1/2 lb Phyllo Dough (the box I bought had 2 half pound packages inside. Save 1 package for next time!)
- 1 Stick Butter, Melted
- Sifted Powdered Sugar for Garnish
Spread the walnuts out on a cookie sheet and toast them in the oven on 350 for 12- 15 minutes. Turning every 5 minutes. Don't skip this step! Toasting them brings out their flavor! Cool the walnuts. Set out your frozen phyllo to thaw while the nuts toast and cool.
Blend the pumpkin, cinnamon, and brown sugar together. Stir in toasted, cooled walnuts.
Unfold the Phyllo. Take 2 sheets and spread with melted butter. At the end closest to you, spread 1/2 cup of the pumpkin mix.
Fold the side edges over to seal and roll the up the pumpkin.
Don't worry if you get dough cracks a little. Just keep rolling!
Coil the roll in a spiral pattern on a greased cookie sheet to begin a spiral. Repeat Step 3, adding each roll to the spiral until all your pumpkin mixture and phyllo are used up!
Brush the whole Tikvenik with the remaining melted butter. Bake in preheated oven at 425 until slightly brown. Reduce heat to 350 and continue to bake about 40 more minutes until the Tikvenik is golden brown (and a delicious aroma fills your home!)
Cool to room temperature. Sprinkle with powdered sugar right before serving. Enjoy!
PS. We ate the leftovers cold, straight from the refrigerator for breakfast. It was delicious that way too!