Greek Bougatsa - Quick & Easy How To Recipe

semolina

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and healthier, while all-purpose flour is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option, while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is typically cheaper.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index, while granulated sugar is more affordable.

In a mortar and pestle, grind mastic.

In a pan, add semolina, sugar, water, rose water, and mastic.

Heat the mixture on medium heat, stirring constantly until it thickens.

Transfer the semolina mixture to a bowl to cool.

Lay out puff pastry and cut out circles using a cookie cutter.

Add a spoonful of the cooled semolina mixture to the center of each circle.

Brush the edges of the circles with beaten egg.

Fold the pastry over to make a semicircle and seal the edges by pressing down with a fork.

Brush the top of each pastry with more beaten egg.

Place the pastries on a baking tray sprinkled with flour.

Bake in the oven at 180°C (356°F) for about 20 minutes, or until golden brown.

Once baked, place the pastries on a cooling rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens