Bougatsa Vegan

Bougatsa Vegan is a delightful Greek pastry filled with a creamy semolina custard, encased in flaky phyllo dough. This plant-based twist on the traditional dish offers a rich and satisfying snack that's perfect for any time of day.

Ingredients

• Phyllo dough - 4 sheets
• Almond milk - 300 ml
• Semolina - 50 g
• Sugar - 50 g
• Cornstarch - 1 tablespoon
• Vanilla extract - 1 teaspoon
• Lemon zest - 1 teaspoon
• Olive oil - 2 tablespoons
• Powdered sugar - for dusting
• Cinnamon - for dusting

Steps

1. Preheat the oven to 180°C (350°F).
2. In a saucepan, combine almond milk, semolina, sugar, cornstarch, vanilla extract, and lemon zest. Cook over medium heat, stirring constantly until the mixture thickens (about 5-7 minutes).
3. Once thickened, remove from heat and let it cool for about 10 minutes.
4. Lay out two sheets of phyllo dough on a clean surface, brushing each sheet with olive oil. Repeat with another two sheets.
5. Spread half of the cooled semolina mixture along one edge of the phyllo sheets, leaving some space on the sides.
6. Carefully roll the phyllo dough over the filling to create a log shape, tucking in the sides as you go.
7. Place the rolled bougatsa seam-side down on a baking sheet lined with parchment paper. Brush the top with more olive oil.
8. Repeat the process with the remaining phyllo sheets and filling.
9. Bake in the preheated oven for 25-30 minutes, or until golden brown and crisp.
10. Allow to cool slightly, then dust with powdered sugar and cinnamon before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 45 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.25 L

Health Benefits

• Rich in fiber which aids digestion.
• Contains plant-based protein and healthy fats.

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