Dairy-Free Galaktoboureko Bites with Coconut Cream

Ingredients

• 1 package Phyllo Dough
• 2 cups Coconut Cream
• 1/2 cup Semolina Flour
• 3/4 cup Sugar
• 1 tsp Vanilla Extract
• 1 tsp Lemon Zest
• 1 cup Water
• 1 tsp Orange Zest
• 1 Cinnamon Stick
• 1/2 cup Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 175°C.
2. 2In a saucepan, combine coconut cream, semolina flour, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens.
3. 3Remove from heat and stir in vanilla extract and lemon zest.
4. 4In a separate saucepan, combine water, sugar, orange zest, and cinnamon stick. Bring to a boil and simmer for 10 minutes to make the syrup.
5. 5Cut the phyllo dough into squares. Layer several squares in muffin tins, brushing each layer with olive oil.
6. 6Spoon the dairy-free custard filling into the phyllo cups.
7. 7Top with more phyllo squares, brushing with olive oil.
8. 8Bake for 45 minutes, or until golden brown.
9. 9Pour the syrup over the baked bites and let them soak.

Substitutions

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