Vegan Bougatsa

Vegan Bougatsa is a delightful Greek pastry filled with creamy plant-based custard, wrapped in crispy phyllo dough. Perfect for breakfast, this dish offers a warm and comforting start to your day with a hint of sweetness.

Ingredients

• Phyllo dough - 6 sheets
• Almond milk - 500 ml
• Cornstarch - 50 g
• Granulated sugar - 80 g
• Vanilla extract - 1 tsp
• Lemon zest - 1 tsp
• Powdered sugar - for dusting
• Cinnamon - 1/2 tsp
• Salt - a pinch

Steps

1. Preheat the oven to 190°C (375°F).
2. In a saucepan, whisk together the almond milk, cornstarch, granulated sugar, vanilla extract, lemon zest, and a pinch of salt over medium heat.
3. Continue whisking until the mixture thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and allow to cool slightly.
4. Lay out 3 sheets of phyllo dough on a clean surface, brushing each sheet lightly with a bit of melted coconut oil or vegan butter.
5. Spread half of the custard mixture along one edge of the phyllo sheets, leaving a margin on the sides.
6. Fold the sides of the phyllo over the filling and roll it up tightly to form a log.
7. Repeat with the remaining phyllo sheets and custard mixture to create a second bougatsa.
8. Place the bougatsa on a baking tray lined with parchment paper.
9. Brush the tops with more melted coconut oil or vegan butter, then bake for 25 minutes or until golden brown.
10. Once baked, remove from the oven and allow to cool slightly before dusting with powdered sugar and cinnamon.

Nutrition

• Calories: 320
• Protein: 4 g
• Carbs: 56 g
• Fiber: 1 g
• Sugar: 20 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based nutrients from almond milk.
• Contains no cholesterol, making it heart-healthy.

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