By: Eleni Saltas
Transform the traditional creamy Greek bougatsa into a dairy free version. These vegan bougatsa parcels are baked golden to perfection.
- 1 ¾ cups plain coconut or soy milk
- ½ cups sugar
- ½ cup semolina
- ½ teaspoon vanilla extract
- Zest of one lemon
- ½ cup margarine or preferred plant based butter, melted
- 12 phyllo sheets (I use store bought 18 x 14 size phyllo)
- Ground cinnamon, for dusting
- Powdered sugar, for dusting (if preferred)
Step by Step Instructions
In a medium saucepan over medium heat, combine the milk, sugar and semolina. Stir constantly with a whisk until the custard is smooth and thick.
Remove from heat and mix in the vanilla, lemon zest, and 2 tablespoons of the melted margarine. Cover with a plastic wrap and set aside to cool for at least 30 minutes.
When ready, preheat your oven to 350 F and lay out a baking sheet lined with parchment paper.
On a clean surface, lay one sheet of phyllo and carefully spread with the melted margarine. Repeat until you use four phyllo sheets.
Stir the cooled custard to mix well, and then spoon ⅓ of the mixture into the middle of the sheets, not going to the edges. Fold in the phyllo like an envelope. Repeat with the remaining phyllo and custard.
Place the parcels on the baking sheets and brush with margarine and bake for 30-35 minutes, or until golden brown and crispy.
Remove from the oven and allow to cool. Dust with cinnamon and powdered sugar before serving.