Vegan bougatsa

Place the water with the sugar in a pot over medium heat and stir until the sugar dissolves. 

Then, add the semolina, the vanilla and the lemon zest at one go and mix well until the custard thickens. 

Remove from heat, add the margarine already melted and mix to incorporate into the custard. 

Line a non-stick baking tray with one of the puff pastry sheets, then pour the custard and top with the second puff pastry sheet.

Turn and fold the edges inwards. Bake at 180°C to 200°C for about half an hour until golden brown. 

Sprinkle with icing sugar and cinnamon and serve. It is best if you let it cool so that it will be easier to cut it.