No eggs and no dairy Bougatsa

Which means that this version of bougatsa is ideal also for those who fast as well as for vegetarians! In this version of the traditional dessert instead of the classic phyllo sheets we use puff pastry (there are brands where their pastry is made without any butter). When I first talked to you about "bougatsa" I did mention that at home it is not possible to create that special "airy" phyllo pastry the professionals use to make the original bougatsa. But we can't have everything... so, lets compromise on this and enjoy this delicious sweet pie all the same

Ingredients (for 6-8 people):
4 tea-cups of water
1 1/2 tea-cup of granulated sugar
1 tea-cup of fine semolina
2 tsp of vanilla extract
1 large lemon, the zest
2 puff pastry sheets, thawed
icing sugar and ground cinnamon for dusting
2 tbsp of vegetable margarine

Method:
Preheat the oven to 180°C.

In a saucepan put the water and the sugar and boil in medium heat, stirring frequently, until the sugar is completely dissolved.

Gradually add the semolina, while stirring, and then the vanilla and the lemon zest. Keep stirring until the cream is thickened.

Take off the heat, add the margarine in and stir making sure it is melted in the hot cream. Leave aside to cool down a bit.

Lightly brush with some margarine a medium-large oven dish (preferably square) and lay the first pastry sheet. *** The bougatsas always have to be thin. If needed, roll the pastry with a rolling pin according to the size of the dish.

Empty the cream in the dish and smooth with a spatula. Turn the edges of the pastry sheet inwards (over the cream). Brush with a bit of oil the second pastry sheet (it lays easier on the cream) and cover the filling. Turn the edges in such a way so to embrace the first sheet all around making sure the cream is well sealed.

Gently score the surface of the pie with a pointy knife and put in the oven. Bake for about 30 minutes or until the bougatsa is golden browned.

Take out of the oven and while the pie is still hot, dust with plenty of icing sugar and some ground cinnamon.

Leave to stand for a few minutes and then cut in small square pieces and serve while it is still warm.