Full power Bulgarian breakfast with pumpkin (or apples) and walnuts.
Usually it`s supposed to be crispy, but this one is a bit sensitive variation of the classic with added tahini, glazed with condensed milk and softened after bake with few drops of rose water.
For 4 big portions:
4 filo sheets ( from Greek or Turkish shop)
2-3 cups pumpkin and/or apple( raw, grated on big pieces)
½ cup walnuts(raw or slightly baked)
2-3 tbsp sugar
1 tsp cinnamon
a pinch of each ginger, cloves, nutmeg, black pepper, salt
100 gr butter( melted)
4 big spoon tahini
Seeds for garnish on top( sesame, poppy etc.)
4 big spoon condensed milk( for glaze 5 minutes at end of baking)
1 tsp rose water
1. Preheat oven to 200 degrees.
2. Grate the raw pumpkin. Sprinkle with sugar and some cinnamon. Add the walnuts.
3. Each filo is first brushed with melted butter really good all over.
Then spread 1 spoon of tahini.
Spread ¼ of the pumpkin mixture around the filo( few sm away from the sides).
Roll like a carpet (with the ends put inside from the begining).
When all the rolls are arranged in the baking dish- brush the top really good with melted butter again and sprinkle with seeds.
4. Bake at 200 degrees( no fan) for 30-40 minutes( until crispy and browned on top).
5 minutes before end of baking take the dish out and pour the condensed milk on a VERY thin streak all over the top. Return quickly back to the oven to brown the glaze a little bit.
When it`s ready, take it out of the oven. Sprinkle with few drops of rose water and cover with cloth for 10 minutes to soften a little.
Serve hot sprinkled with honey( or powder sugar) ( it`s also very good when cold).