Vegan Bougatsa

Name: Vegan Bougatsa
Total time: 2100 s
Yield: 1 baking pan
Ingredients: 4 cups water (about 950 ml); 1 1/2 cups sugar (about 300 grams); 1 cup fine semolina (about 170 grams); 5 packets vanilla sugar or 5 teaspoons vanilla extract; Zest from 2 lemons; 2 sheets puff pastry; Powdered sugar and ground cinnamon for dusting; 2 tablespoons margarine (about 30 grams)

ΝΤΙΝΑΘΗΒΑ @cook_8452751

,ΕΛΛΑΔΑ

This is a very delicious bougatsa that you can make even when you're not fasting.

Recipe by ΝΤΙΝΑΘΗΒΑ

This is a very delicious bougatsa that you can make even when you're not fasting.

Recipe by ΝΤΙΝΑΘΗΒΑ

ΝΤΙΝΑΘΗΒΑ @cook_8452751

,ΕΛΛΑΔΑ

This is a very delicious bougatsa that you can make even when you're not fasting.

Recipe by ΝΤΙΝΑΘΗΒΑ

This is a very delicious bougatsa that you can make even when you're not fasting.

Recipe by ΝΤΙΝΑΘΗΒΑ

Saved

Ingredients

35 Minutes

1 baking pan

4 cupswater (about 950 ml)
1 1/2 cupssugar (about 300 grams)
1 cupfine semolina (about 170 grams)
5 packetsvanilla sugar or 5 teaspoons vanilla extract
Zest from 2 lemons
2 sheetspuff pastry
Powdered sugar and ground cinnamon for dusting
2 tablespoonsmargarine (about 30 grams)

Saved

Steps

35 Minutes

1

In a saucepan over medium heat, combine the water and sugar. Stir until the sugar dissolves.
2

Gradually add the semolina, vanilla, and lemon zest, stirring constantly until the cream thickens.
3

Remove from heat, add the melted margarine, and stir until fully incorporated into the cream.
4

Line a nonstick baking pan with one sheet of puff pastry. Spread the cream evenly over the pastry, then cover with the second sheet of puff pastry.
5

Fold the edges all around. Bake at 350–400°F (180–200°C) for about 30 minutes, or until the pastry is golden brown.
6

Dust with powdered sugar and cinnamon, then serve. It's best to let it cool so it can be sliced more easily.