Dairy-Free Greek Bougatsa
Indulge in the comforting flavors of a traditional Greek dessert with a modern twist—Dairy-Free Greek Bougatsa. This delectable pastry features layers of crispy, golden phyllo dough brushed with olive oil, encasing a silky semolina custard made entirely without dairy. Infused with the warmth of vanilla and the brightness of lemon zest, the custard offers a luscious, creamy texture that will surprise and delight. Finished with a dusting of confectioners' sugar and aromatic cinnamon, this dairy-free treat is perfect for those seeking a plant-based version of a classic. Quick to prepare in just an hour, this recipe is ideal for brunch, dessert, or any special gathering. Whip up this Mediterranean delight and experience the magic of rich flavors with a dairy-free touch!
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Recipe Information
Ingredients
- 12 sheets phyllo dough sheets
- 0.75 cup olive oil
- 0.5 cup semolina flour
- 0.25 cup cornstarch
- 0.5 cup granulated sugar
- 4 cups unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons confectioners' sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan over medium heat, combine semolina flour, cornstarch, and granulated sugar. Gradually whisk in almond milk to avoid lumps.
Continue stirring the mixture until it thickens and becomes a smooth custard, about 10 minutes. Remove from heat.
Stir in vanilla extract and lemon zest, and let the custard cool for a few minutes.
Brush a baking dish (approximately 9x13 inches) with some of the olive oil.
Place one sheet of phyllo dough into the dish, brush with olive oil, and repeat until you have layered six sheets. Let the excess edges hang over the sides of the dish.
Spread the custard evenly over the phyllo layers in the dish.
Fold the overhanging phyllo edges over the custard.
Layer the remaining six phyllo sheets on top, brushing each sheet with olive oil.
Trim any excess phyllo dough to fit the dish, tucking in the edges neatly.
Brush the top layer with olive oil, making sure it is evenly coated.
Using a sharp knife, lightly score the top layer of phyllo into serving squares or diamonds to make it easier to slice after baking.
Bake in the preheated oven for about 35-40 minutes, or until the phyllo is golden brown and crisp.
Remove from oven and let it cool slightly before serving.
Dust with confectioners' sugar and ground cinnamon before serving. Enjoy your dairy-free Greek Bougatsa!
Nutrition Facts
Calories |
3143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2054 mg | 89% | |
| Total Carbohydrate | 338.4 g | 123% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 116.1 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 1853 mg | 143% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 495 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
