Vegan Greek Bougatsa

Indulge in the flaky, golden layers of this Vegan Greek Bougatsa, a plant-based twist on the beloved Mediterranean dessert. Featuring a rich, creamy semolina custard infused with aromatic vanilla and zesty lemon, this dairy-free treat is enveloped in delicate phyllo dough brushed with olive oil for the perfect crunch. Baked until irresistibly crisp and finished with a dusting of powdered sugar and cinnamon, this bougatsa is a stunning vegan dessert or snack that beautifully merges tradition with modern dietary preferences. Plus, it’s surprisingly simple to prepare in just an hour, making it ideal for both special occasions and everyday indulgence. Serve warm or at room temperature, and watch as every slice disappears in no time!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 12 sheets phyllo dough (vegan)
• 0.5 cup olive oil
• 0.75 cup semolina flour
• 3 cups almond milk
• 0.5 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 0.25 teaspoon salt
• 2 tablespoons powdered sugar
• 1 teaspoon ground cinnamon

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium saucepan, combine the almond milk, sugar, vanilla extract, and salt. Heat over medium heat until warm.

Step 3

Gradually whisk in the semolina flour, stirring continuously to prevent lumps. Cook for about 5-7 minutes until the mixture thickens to a custard-like consistency.

Step 4

Remove the saucepan from heat and stir in the lemon zest. Allow the custard to cool slightly.

Step 5

Lay out one sheet of phyllo dough on a clean, dry surface. Using a pastry brush, lightly brush it with olive oil. Repeat this with 6 sheets, layering them evenly.

Step 6

Spread the semolina custard evenly over the layered phyllo sheets, leaving a small border around the edge.

Step 7

Layer and oil the remaining 6 sheets of phyllo, placing them on top of the custard layer.

Step 8

Fold the edges of the phyllo inward to seal in the filling. Lightly brush the top with more olive oil.

Step 9

Bake in the preheated oven for 25-30 minutes, until the phyllo is golden brown and crisp.

Step 10

Remove from the oven and allow to cool for 10 minutes before slicing.

Step 11

Dust with powdered sugar and cinnamon before serving. Enjoy!

Nutrition Facts

Serving size	(1429.3g)

Amount per serving	% Daily Value*
Calories	2818.5

Total Fat 134.1g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 12.5g
Cholesterol 0mg	0%
Sodium 1844.3mg	0%
Total Carbohydrate 380.5g	0%
Dietary Fiber 7.9g	0%
Total Sugars 166.9g
Protein 31.6g	0%

Vitamin D 234.2IU	0%
Calcium 1265.8mg	0%
Iron 8.2mg	0%
Potassium 625.4mg	0%

*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.

Source of Calories

Fat: 42.3%

Protein: 4.4%

Carbs: 53.3%