Greek Bougatsa – Custard Phyllo Pastry – Vegan version
A classic Greek-Turkish phyllo pastry filled with a thick, sweet custard, dusted with powdered sugar and cinnamon — simple to make and impressive to serve Vegan version: Flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg), Unsweetened soy milk and Margarine.
Thaw the phyllo dough in the fridge overnight, until pliable but still cold.
Refrigerator
💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.
For the Cream Filling
2
Heat the unsweetened soy milk to just below a boil.
StovePot
3
In a bowl, whisk the flax eggs, sugar and semolina.
BowlWhisk
4
Pour the hot unsweetened soy milk in a thin stream into the mixture, whisking constantly.
⚙ Tempering flax eggsWhisk
💡The hot liquid goes into the flax 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 flax eggs.
5
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.
6
Transfer to a bowl, cover with plastic wrap touching the surface of the cream and let cool.
BowlPlastic wrap
To assemble
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.
8
Grease Pan of 30 ×20 cm and lay in it 4 phyllo dough sheets, spreading a little the oil on each sheet.
Baking panPastry brush
9
Pour in the cooled cream and smooth the top.
10
Cover with 4 more phyllo dough sheets, brushing each one with a little the oil as well.
Pastry brush
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.
12
Let the pie cool before cutting.
13
Sprinkle the powdered sugar and cinnamon over the top and serve.
380calories
10 gprotein
47 gcarbs
16 gfat
● protein 11%● carbs 50%● fat 39%
Per serving (216 g), of 8 servings
For the Wrapping Dough · For the Cream Filling · To assemble ·
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Powdered sugar: measured in tbsp in this recipe: 1 tbsp = 8 g · 389 kcal per 100 g · More about Powdered sugar →
Cinnamon: measured in tsp in this recipe: 1 tsp = 2.4 g · 247 kcal per 100 g · More about Cinnamon →
🔧 Tools needed (8) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Bowl· Also works: Pot (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
🧻 Consumables: Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
