Lenten bougatsa. Wonderful sweet recipe for bougatsa with fragrant coconut cream, crispy crust and powdered sugar.
Waiting time: 60 minutes
Execution time: 20 minutes
Baking time: 40 minutes
Servings: 12
Components
- 1 package (500 gr.) Crust sheet
- 100 ml melted and cold vegetable butter
- 50 ml sunflower oil
For the
- 1500 ml of coconut milk
- 200 gr. granulated sugar
- 200 gr. fine semolina
- 1 vanilla extract
- 1 pinch salt
- 2 tbsp. margarine
For serving
- Powdered sugar
- Powdered cinnamon
Execution method
For the
- In a saucepan, put the coconut milk with the sugar and let the mixture heat on low heat, stirring with a whisk.
- When it boils, add the salt, the vanilla extract and the semolina and stir with a whisk until the cream thickens.
- Once it thickens, remove from the heat and add the margarine. Stir with the wire to homogenize the ingredients and leave it to cool.
For assembly
- Mix the melted vegetable butter with the sunflower oil in a bowl and butter with a brush a shallow pan.
- Spread 2 buttered sheets on top of each other at the base of the pan.
- Butter half of the remaining leaves and make them as an accordion and put them in the pan next to each other
- Transfer the cream to the pan and spread it to cover the entire surface of the pan.
- Cover with the other crumpled leaves, except for the 2 on which we put them spread out.
- Put the leftovers in the pan with the brush and transfer the pan to the fridge for at least 30 minutes to freeze the leaves.
- Cut the pie and bake it in a preheated oven at 190 ° C in the air for about 30-40 minutes.
- When it is ready, take it out of the oven and leave it to cool.
For serving
- Transfer the bougatsa to a cutting board or a plate and cut it into pieces.
- Add powdered sugar and cinnamon and enjoy!