Vegan Bougatsa with Phyllo Dough & Cinnamon-Sugar Filling

Allergens

N/A

Ingredients

• 8 sheets of vegan phyllo dough 2 cups non
• dairy milk (e.g., almond milk) 1/4 cup coconut oil, melted 1/4 cup cornstarch 1/2 cup granulated sugar 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground cloves A pinch of sea salt Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, whisk together the non dairy milk and cornstarch until smooth.
3. In a medium saucepan, combine granulated sugar, cinnamon, nutmeg, cloves, and sea salt. Gradually add in the milk cornstarch mixture while stirring continuously.
4. Cook over medium heat, stirring constantly, until the mixture thickens into a custard like consistency. Remove from heat and let cool slightly.
5. Lay out one sheet of phyllo dough on a clean surface and brush with melted coconut oil.
6. Place another sheet of phyllo dough on top and repeat the brushing process, creating a stack of 8 layers of oiled phyllo sheets.
7. Cut the layered phyllo into four equal squares.
8. Spoon a generous amount of cinnamon sugar filling onto one corner of each square, fold diagonally to form triangles, and then fold in the sides to create a parcel.
9. Place the filled pastries on a baking sheet lined with parchment paper.
10. Bake for 20 25 minutes, or until the phyllo is golden brown and crispy.
11. Let cool slightly, dust with powdered sugar, and serve warm.

Chef’s Insight

This recipe showcases the beauty of simplicity in traditional Greek desserts while staying true to a vegan diet.

Notes

Make sure to work quickly with the phyllo dough as it can dry out easily.