Gizzada

Make pastry by cutting cold butter into flour and salt until crumbly. Add cold water gradually until dough holds together.

Roll pastry to three millimeters thick. Cut circles about eight centimeters wide. Pinch edges upward to form a fluted rim.

Combine grated coconut, brown sugar, nutmeg, cinnamon, vanilla, and water in a saucepan. Cook over low heat five minutes.

Stir the coconut filling until sugar dissolves and mixture becomes sticky. A drop of red food coloring is traditional but optional.

Fill each pastry shell generously with the coconut mixture, mounding it slightly above the pinched rim.

Bake at 180C for twenty minutes until pastry is golden and filling is set. Cool on a wire rack before serving.