Greek Bougatsa

Prep time: 15 min

Cook time: 20 min

Servings: 5

1 - 30 gram

CUSTARD PHYLLO PASTRY

Ingredients

1 liter almond milk

12 Phyllo sheets

1-1/2 cups sugar swerve

4 eggs

1 tbsp vanilla extract

1 zest lemon peels Lemon

1 Cinnamon icing sugar for topping

1 butter for brushing

Direction

Preheat oven at 180 C.

In an electric standing mixer beat sugar, eggs, vanilla extract and milk.Set aside

Lay out one of the phyllo sheets and brush with butter.

Repeat with the remaining phyllo sheets, bake for 15 min, until golden.

Remove from oven and Spread the milk mixture on top.

Bake for 15 -25 min, until golden.When Bougatsa is ready, sprinkle with icing sugar, cinnamon

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