By: Eleni Saltas
Bougatsa is a pie filled with a creamy custard or fatty cheeses. For a vegan and Lenten friendly take on the custard version, easily swap the milk and butter for vegan dairy products, like coconut or almond milk and margarine or vegan butter.
- 4 cups coconut or almond milk (I prefer coconut because it has more fat content)
- ¾ cups sugar (organic cane sugar is a good vegan option)
- 1 cup semolina
- 1 teaspoon vanilla extract
- Zest of one lemon
- ½ cup margarine or preferred plant based butter, melted
- 10 phyllo sheets (I use store bought phyllo)
- 1 tablespoon brown sugar
- Ground cinnamon, for dusting
- Powdered sugar, for dusting (if preferred)
Step by Step Instructions
Preheat the oven to 350F.
In a medium saucepan over medium heat, combine the milk, sugar and semolina. Stir constantly with a wooden smooth until the custard is smooth and thick. Remove from heat and mix in the vanilla, lemon zest, and half of the melted butter. Set aside to cool while you prepare your phyllo sheets.
Lightly butter a baking dish (9” x 13”) and layer 5 sheets of phyllo, lightly drizzling each sheet with melted butter. The edges of the phyllo should extend above the top of the pan. Be sure to be light with the butter in between layers, so the pastry comes out crisp.
Pour the custard mixture into the pan and smooth out the surface. Tuck or turn in the edges of the phyllo over the custard to wrap it. Cover the custard with the additional 5 sheets of phyllo, again lightly drizzling each sheet with the melted butter.
When you get to the final layer, drizzle any remaining butter on top. Top with brown sugar.
Bake for 25-30 minutes, or until the top is golden and crispy.
Remove from the oven and allow the pie to cool for 5-10 minutes. Cut into pieces, and dust with cinnamon and powdered sugar before serving.