Greek cuisine is known for its rich flavors and diverse range of dishes. One such delightful treat is bougatsa, a traditional Greek pastry typically filled with custard. In this blog post, I bring you an easy, modern twist on this classic dessert with only vegan ingredients. These vegan coconut and blueberry custard pies with phyllo offer a harmonious blend of creamy coconut custard and sweet blueberries, all encased in layers of crispy phyllo pastry. 

Bougatsa traces its roots back to Greece, where it is believed to have originated in the city of Serres. Traditionally, bougatsa is made with layers of phyllo pastry, butter, and a rich semolina custard filling. It has been enjoyed as a breakfast or dessert item for generations, with various regional variations found across Greece. While the classic version remains beloved, these vegan mini-pies offer a contemporary twist that caters to those following a vegan-based lifestyle.

The star of these pies is the luscious coconut custard filling, which is made from a combination of coconut cream, almond milk, cornstarch, and natural sweetner like agave syrup. The custard boasts a creamy texture and a subtle coconut flavor that complements the other ingredients perfectly. The natural sweetness of the coconut pairs exceptionally well with the tartness of the blueberries. 

The use of phyllo pastry in this recipe adds a delicate and flaky texture to the pies. The layers of thin pastry become beautifully golden when baked, providing a satisfying crunch with every mouthful. 

To maintain the freshness and taste of these delightful pies, proper storage is crucial. If you plan to consumer these within a day, you can store them at room temperature in an airtight container. However, keep in mind that the phyllo pastry may lose some of its crispiness over time.

If you want to extend the shelf life of the pies, refrigeration is the best option. Place them in an airtight container or wrap them tightly in a plastic wrap to prevent them from drying out. They can typically be stores in the refrigerator for up to 3-4 days. Before serving, allow the pies to come to room temperature or warm them slightly in the oven to restore their crispiness. For longer-term storage, you can freeze the pies. Place them in airtight containers or wrap them tightly in plastic wrap and ensure they’re well-sealed. The pies can be stores in the freezer for up to 2-3 months. When ready to enjoy, thaw them in the refrigerator overnight and reheat them in the oven at a low temperature to restore their texture.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share!