1. In a small pot, add Almond drink no sugar, the semolina, the sugar, the vanilla and whisk really well over medium heat, so that it starts thickening.
2. Transfer the custard into a bowl, cover with plastic wrap that touches the surface of the custard really well and allow it to cool at room temperature. Then, place into the refrigerator for 1/2 hour.
3. In a small bowl, add the water, the olive oil, the sugar and mix really well with a hand whisk.
4. Count 3 phyllo sheets each time and drizzle really well with the mixture you made and put one sheet on top of the other.
5. Add 1/4 of the custard in the center of the phyllo sheet, drizzle all around the custard and seal it in a folder shape by drizzling each side sealed.
6. Repeat the same process with each phyllo sheet and place the small custard pies one next to the other in a baking pan, brushing them on the outside with the mixture used for drizzling.
7. Bake at pre-heat oven set to resistances for 50-60 minutes at 180^oC.
8. Allow them to cool slightly and sprinkle some icing sugar and cinnamon on top.

A delicious Lenten bougatsa that you will love!

Good luck!!