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Bougatsa – Vegan custard pie

Cooking method
Difficulty Beginner
Preparation time: 15 min Cooking time: 70 min Total time:: 1 hr 25 mins
Portions 8
  • 190 grams coarsely grated semolina
  • 240 grams margarine (or butter)
  • 220 grams granulated sugar
  • 250 grams orangeade (or fizzy mineral water)
  • 2-4 vanillas (ή 1⁄2 teaspoon vanilla extract)
  • 4 puff pastry sheets
  • cinnamon
  • icing sugar
  • seed oil (just a little)
  1. Put the margarine in a small pot and let it melt. While whisking, add semolina and then the sugar and the orangeade.
  2. Cook over medium to high heat and whisk constantly. When you see some bubbles over the cream, it means it's ready.
  3. Remove from heat and add vanilla. Allow it to cool.
  4. Brush a round baking pan, 22-24 cm, with oil.
  5. Grease the puff pastry sheets.
  6. Spread the first sheet of puff pastry, over the half of pan's bottom. Do the same with the second one, too. Spread the whole third puff pastry sheet on the pan's bottom.
  7. Spread the fourth one and add the cream.
  8. Fold the edges inwards the pan and grease with oil. Bake over preheated oven at 200℃, set on fan, for 30 minutes.
  9. Turn it over and bake for 30 minutes (depending on the oven).
  10. Serve with icing sugar and cinnamon.
  1. When you start preparing the cream, it might seem curdled. Don't worry, it's gonna be as it should be.
  2. You can use as many puff pastry sheets as you like.
  3. You can roast margarine along with semolina if you want.
  4. It looks like Halvah, wrapped in puff pastry sheets.
Keywords: bougatsa, vegan, custard pie