Vegan Walnut & Squash Filo Pie
This Vegan Walnut & Squash Filo Pie is my take on a traditional Bulgarian recipe for Pumpkin pie (Tikvenik). The pie is easy to make with filo pastry, and even though I labelled it "vegan", the dessert can be enjoyed by anyone with a sweet tooth. It is delightfully sweet, pleasantly crunchy and most enjoyable with a cup of tea or coffee.
Equipment
- 30 cm non-stick baking tin ( springform recommended)
Ingredients
- 1 filo pastry pack
- 1 kg pumpkin or butternut squash grated
- 250 g raw sugar cane molasses or crystal sugar
- 200 g walnuts coarsely crushed
- 1 cup olive oil
- 1 teaspoon cinnamon
- 1 vanilla bean pod
- glazing sugar for sprinkling on top optional
Instructions
- Preheat the oven to 180°C/ 356°F (170°C/338°F for fan ovens).
- Remove the rind and the seeds from the butternut squash. Cut it into larger pieces and grate it coarsely.
- Heat half of the olive oil in a large heavy-based pot and add the grated squash. Cook for 10 minutes, or until the squash is soft. Stir occasionally.
- Add the sugar and stir until the sugar is dissolved and combined with the squash.
- Remove the pot from the hob, add the vanilla paste, crushed walnuts and cinnamon. Sir to mix well.
- Brush your baking tin with a little bit of oil.
- Place an open sheet of filo pastry on your working surface. Brush the filo pastry with the leftover oil and spread filling in a line along the long way of the filo pastry. Fold the side ends of the filo pastry 3-4cm to prevent the filling from coming out and roll the filo pastry with the filling inside in a thin roll. Place it along the wall of the baking tray. If your filo pastry is too thin, you may need to use two sheets of filo pastry to make it thicker, otherwise, the roll may fall apart. Oil the first filo pastry sheet and place the second sheet on the top. Then follow the instructions above.
- Repeat the previous step until your pie is fully assembled by arranging the stuffed filo rolls from outside toward the centre of the baking tin. When your pie is fully assembled brush the top with oil.
- Cover and bake the pie for 40-45 minutes. When cooked sprinkle a little bit of water over the pie and cover with a clean tea towel. Let the pie rest for 15 minutes, then serve as a dessert or with a cup of tea or coffee.