Egg-Free Dairy-Free Bougatsa with Custard
A delicious, creamy Greek pastry normally made with egg custard, this recipe subs plant-based milk and cornstarch to create the rich custard filling. Layers of flaky phyllo dough make it a great breakfast or dessert.
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Ingredients
- 1 package (16 oz) Phyllo dough
- 4 cups Plant-based milk (almond, soy, or oat)
- 1 cup Sugar
- 1/2 cup Cornstarch
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon zest
- 1/2 cup Vegan butter, melted
- 2 tablespoons Powdered sugar, for dusting
- 1 teaspoon Ground cinnamon, for dusting
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 175°C.
- 2In a saucepan, whisk together plant-based milk, sugar, and cornstarch until smooth.
- 3Cook over medium heat, stirring constantly, until the mixture thickens into a dairy-free custard, about 10-15 minutes.
- 4Remove from heat and stir in vanilla extract and lemon zest.
- 5Brush a baking dish with melted vegan butter.
- 6Lay one sheet of phyllo dough in the dish, brushing with melted oil. Repeat with half of the phyllo sheets.
- 7Pour the dairy-free custard filling over the phyllo layers.
- 8Top with the remaining phyllo sheets, brushing each layer with melted dairy-free butter substitute.
- 9Using a sharp knife, score the top layer of phyllo into squares.
- 10Bake for 30-40 minutes, or until golden brown.
- 11Let cool slightly before dusting with powdered sugar and cinnamon.
- 12Serve warm.
Substitutions
Cornstarch → (avoids Egg)
Substituted for eggs in the custard filling for thickening.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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