Bundevara is a common Serbian sweet pie made with grated pumpkin and filo pastry. A number of Serbian pies are made with filo, called “kore” in Serbian language. A common Serbian pie not made with phyllo is called štrudla. To add to the confusion, it is not similar to strudel, but rather to the nut roll. Most commonly you would see two dominant varieties, sometimes made in pairs: Makovnjača (with poppy seeds) and Štrudla s orasima (with walnuts).
- 18 large filo pastry sheets
- 1 kg pumpkin, grated
- 200 g sugar
- cinnamon, to taste
- Take one filo pastry sheet, sprinkle with oil and warm water, place another on top, sprinkle, and another (total of 3 sheets).
- Divide the grated pumpkin and sugar into six equal portions
- Spread one portion pumpkin on top, one portion of sugar and season with some cinnamon to taste (but not to much).
- Roll up and place it in oiled baking pan.
- Repeat until you use the rest of the filo.
- Bake in preheated oven at 180°C for about 40 minutes or until crust forms.
- When done, remove from oven and cover with wet towel for 30 minutes.