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Bundevara: recipe illustration
Snacks & baking

Bundevara

Bundevara is a Serbian flaky pastry filled with pumpkin, sweetened and flavoured with cinnamon, rolled or folded in thin pastry. It is eaten warm as an afternoon snack or at breakfast, often in autumn.

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Ingredients

Ingredients

Pâte

Garniture

Spices & seasoning

Optional extras

Instructions

  1. Grate the pumpkin and let it sweat for 10 minutes in a pan with the sugar, without adding water, until it releases its juice.
  2. Add the cinnamon, orange zest and semolina, then cook for 10 minutes over low heat until you get a thick purée. Let it cool.
  3. Preheat the oven to 180 °C and butter a rectangular dish.
  4. Layer 4 sheets of phyllo, brushing each one with melted butter.
  5. Spread the cooled pumpkin filling over the pastry, leaving a 3 cm border all around.
  6. Cover with the remaining 4 sheets, buttering them one by one, and fold the edges to close.
  7. Brush the top with egg yolk, make a few cuts, and bake for 40 to 45 minutes until golden.
  8. Dust with icing sugar as soon as it comes out of the oven and serve warm.

Variations and tips

Rolled version. Spread the filling over a single buttered sheet of phyllo, roll it up like a snail and bake for 35 minutes.

With what you can find here. Supermarket pumpkin works just as well in place of squash, and phyllo pastry is in the fresh section.

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Original Ecomely recipe.