Bougatsa – Greek Pastry with Semolina Custard – Pareve version

👨‍🍳 Method

For the Cream Filling

1. 1
   Heat the unsweetened soy milk to just below a boil.

   StovePot
2. 2
   In a bowl, whisk the eggs, sugar and semolina.

   BowlWhisk
3. 3
   Pour the hot unsweetened soy milk in a thin stream into the mixture, whisking constantly.

   ⚙ Tempering eggsWhisk

   💡The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.
4. 4
   Return to the pot and cook over medium heat, stirring constantly, until the cream thickens and bubbles in the center, then cook 1–2 more minutes.

   StovePot

   💡Stir nonstop until it bubbles: only then does the starch thicken fully, and the cream won't turn runny later.
5. 5
   Add the vanilla and margarine and stir until the margarine melts.
6. 6
   Transfer to a bowl, cover with plastic wrap touching the surface of the cream and let cool.

   BowlPlastic wrap

To assemble

1. 7
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 8
   Line Pan of 30 ×20 cm and lay in it 5 puff pastry sheets, spreading a little the oil on each sheet.

   Baking panPastry brush
3. 9
   Pour in the cooled cream and smooth the top.
4. 10
   Cover with 5 more puff pastry sheets.
5. 11
   Bake 35–40 minutes, until the pie is golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 12
   Let the pie cool before cutting.
7. 13
   Sprinkle the powdered sugar over the top and serve.