An amazingly delicious vegan version of this traditional, sweet Greek custard pie recipe!
Directions to Make Bougatsa: Add the egg, egg yolk, and sugar to a medium bowl and beat on medium speed using an electric mixer until the mixture is light and fluffy.
Pour the milk into a medium.
Ingredients of Vegan bougatsa
- You need 4 cups of water.
- You need 1 1/2 cup of sugar.
- Prepare 1 cup of fine semolina.
- It's 2 1/2 tsp of vanilla.
- You need of zest of 2 lemons.
- Prepare 2 of puff pastry sheets suitables for vegans.
- It's of icing sugar and cinnamon for sprinkling.
- You need 2 tbsp of margarine.
Vegan bougatsa step by step
- Place the water with the sugar in a pot over medium heat and stir until the sugar dissolves..
- Then, add the semolina, the vanilla and the lemon zest at one go and mix well until the custard thickens..
- Remove from heat, add the margarine already melted and mix to incorporate into the custard..
- Line a non-stick baking tray with one of the puff pastry sheets, then pour the custard and top with the second puff pastry sheet..
- Turn and fold the edges inwards. Bake at 180°C to 200°C for about half an hour until golden brown..
- Sprinkle with icing sugar and cinnamon and serve. It is best if you let it cool so that it will be easier to cut it..
Always served warm sprinkled with lots of icing sugar and cinnamon. In Greece, we mostly have it for breakfast. Bougatsa comes in sweet and savoury variants. This filo pie, commonly filled with custard cream or cheese, is particularly popular in Thessaloniki and other parts of northern Greece. This version of bougatsa calls for commercial phyllo dough.
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