Gizzada

Instructions

1. 1 Make pastry by cutting cold butter into flour and salt until crumbly. Add cold water gradually until dough holds together.
2. 2 Roll pastry to three millimeters thick. Cut circles about eight centimeters wide. Pinch edges upward to form a fluted rim.
3. 3 Combine grated coconut, brown sugar, nutmeg, cinnamon, vanilla, and water in a saucepan. Cook over low heat five minutes.
4. 4 Stir the coconut filling until sugar dissolves and mixture becomes sticky. A drop of red food coloring is traditional but optional.
5. 5 Fill each pastry shell generously with the coconut mixture, mounding it slightly above the pinched rim.
6. 6 Bake at 180C for twenty minutes until pastry is golden and filling is set. Cool on a wire rack before serving.