Pumpkin Byrek — Traditional Albanian Recipe with Thin Phyllo and Sweet Pumpkin

Pumpkin byrek is one of the most beloved desserts of traditional Albanian cuisine — thin hand-made phyllo layers, sweet pumpkin filling with cinnamon and walnuts, and a golden crust that crackles. Perfect for autumn days, with a glass of milk or mountain tea. The recipe below is for 8 servings; preparation about 30 minutes plus 40–45 minutes baking.

Ingredients

• 500 g flour
• 300 ml lukewarm water
• 1 teaspoon salt
• 2 tablespoons oil (for the dough)
• 1 kg peeled pumpkin, grated
• 150 g sugar (adjust to taste)
• 1 teaspoon cinnamon
• 100 g crushed walnuts
• 100 g melted butter (or oil), for brushing the layers

Preparation

1. Prepare the dough: mix the flour with the lukewarm water, salt and oil and knead until you get a soft, elastic dough. Cover and let it rest for 20–30 minutes.
2. Prepare the filling: mix the grated pumpkin with the sugar, cinnamon and crushed walnuts.
3. Roll the dough into thin layers. Brush each layer with melted butter and arrange them in an oiled baking pan.
4. Spread the pumpkin filling evenly, then cover with the remaining layers, brushing again with butter.
5. Brush the top with butter and bake in a preheated oven at 180°C for 40–45 minutes, until the byrek turns golden.
6. Let it cool slightly, cut into squares and serve warm, optionally with a dusting of powdered sugar on top.

Tip: choose a sweet winter pumpkin for better flavor; adjust the sugar according to the pumpkin’s sweetness.