Egg-Free Dairy-Free Bougatsa with Custard

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

Instructions

1. 1Preheat oven to 350°F (175°C).
2. 2In a saucepan, whisk together plant-based milk, sugar, and cornstarch until smooth.
3. 3Cook over medium heat, stirring constantly, until the mixture thickens into a dairy-free custard, about 10-15 minutes.
4. 4Remove from heat and stir in vanilla extract and lemon zest.
5. 5Brush a baking dish with melted vegan butter.
6. 6Lay one sheet of phyllo dough in the dish, brushing with melted oil. Repeat with half of the phyllo sheets.
7. 7Pour the dairy-free custard filling over the phyllo layers.
8. 8Top with the remaining phyllo sheets, brushing each layer with melted dairy-free butter substitute.
9. 9Using a sharp knife, score the top layer of phyllo into squares.
10. 10Bake for 30-40 minutes, or until golden brown.
11. 11Let cool slightly before dusting with powdered sugar and cinnamon.
12. 12Serve warm.

Substitutions

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