Easiest Way to Cook Tasty Vegan bougatsa

Easiest Way to Cook Tasty Vegan bougatsa Delicious, fresh and tasty.

Vegan bougatsa. Bougatsa is a semi-sweet breakfast cake that originated in Greece. This dense, hearty bread is perfumed with cinnamon and fresh orange zest that make it the perfect way to start your mornings out. The bougatsa versus galaktoboureko debate is a little more complex.

Vegan custard pie - Bougatsa by Greek chef Akis Petretzikis!

An amazingly delicious vegan version of this traditional, sweet Greek custard pie recipe!

A traditional Greek dessert made with the most creamy custard wrapped in golden brown crispy phyllo, sprinkled with melted butter and garnished with icing sugar.

You can have Vegan bougatsa using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vegan bougatsa

1. Prepare 4 cups of water.

2. It’s 1 1/2 cup of sugar.

3. Prepare 1 cup of fine semolina.

4. You need 2 1/2 tsp of vanilla.

5. It’s of zest of 2 lemons.

6. It’s 2 of puff pastry sheets suitables for vegans.

7. Prepare of icing sugar and cinnamon for sprinkling.

8. You need 2 tbsp of margarine.

Bougatsa is a traditional, rustic Greek pie consisting of a phyllo pastry layered with a filling of Bougatsa has origins from the Byzantine period, when Constantinople was Greek, and it began as a.

Bougatsa (Greek μπουγάτσα [buˈɣatsa]) is a Greek breakfast pastry (sweet or salty) consisting of either semolina, custard, cheese, or minced meat filling between layers of phyllo.

Bougatsa is said to originate in the city of Serres and is very popular in Thessaloniki and in Northern Greece.

Bougatsa is a very crispy pastry dessert filled with a velvety custard cream.

Vegan bougatsa instructions

1. Place the water with the sugar in a pot over medium heat and stir until the sugar dissolves..

2. Then, add the semolina, the vanilla and the lemon zest at one go and mix well until the custard thickens..

3. Remove from heat, add the margarine already melted and mix to incorporate into the custard..

4. Line a non-stick baking tray with one of the puff pastry sheets, then pour the custard and top with the second puff pastry sheet..

5. Turn and fold the edges inwards. Bake at 180°C to 200°C for about half an hour until golden brown..

6. Sprinkle with icing sugar and cinnamon and serve. It is best if you let it cool so that it will be easier to cut it..

Always served warm sprinkled with lots of icing sugar and cinnamon.

In Greece, we mostly have it for breakfast.

Beautiful photo of our Bougatsa from beautiful customer: @kingston_paws 🌻.

Handmade vegetarian bougatsa with fresh spinach, feta and mizithra cheese.

Handmade phyllo pie opened with a wooden rolling pin filled.