Vegan bougatsa

Name: Vegan bougatsa
Yield: 1 baking tray
Cuisine: British
Ingredients: 4 cups water; 1 1/2 cup sugar; 1 cup fine semolina; 2 1/2 tsp vanilla; zest of 2 lemons; 2 puff pastry sheets suitables for vegans; icing sugar and cinnamon for sprinkling; 2 tbsp margarine

Cookpad Greece @cook_8238176

Greece

This is a very tasty bougatsa (Greek breakfast pastry with either sweet or savoury filling) that you can make it regardless of whether you are a vegan, a vegeterian, fasting or none of the above.

Recipe by ΝΤΙΝΑΘΗΒΑ

This is a very tasty bougatsa (Greek breakfast pastry with either sweet or savoury filling) that you can make it regardless of whether you are a vegan, a vegeterian, fasting or none of the above.

Recipe by ΝΤΙΝΑΘΗΒΑ

Cookpad Greece @cook_8238176

Greece

This is a very tasty bougatsa (Greek breakfast pastry with either sweet or savoury filling) that you can make it regardless of whether you are a vegan, a vegeterian, fasting or none of the above.

Recipe by ΝΤΙΝΑΘΗΒΑ

This is a very tasty bougatsa (Greek breakfast pastry with either sweet or savoury filling) that you can make it regardless of whether you are a vegan, a vegeterian, fasting or none of the above.

Recipe by ΝΤΙΝΑΘΗΒΑ

Saved

Ingredients

1 baking tray

4 cupswater
1 1/2 cupsugar
1 cupfine semolina
2 1/2 tspvanilla
zest of 2 lemons
2puff pastry sheets suitables for vegans
icing sugar and cinnamon for sprinkling
2 tbspmargarine

Saved

Steps

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.