Gizzada

Pastry

• plain flour250 g
• butter125 g
• salt¼ tsp
• water4 tbsp

Filling

• fresh coconut250 g
• dark brown sugar150 g
• water60 ml
• ginger10 g
• nutmeg½ tsp
• ground cinnamon½ tsp
• butter15 g
• vanilla extract1 tsp

Filling

1. 01

   Crack the fresh coconut, prise out the flesh, peel off the brown skin and grate the flesh finely.

2. 02

   Peel and finely grate the ginger. Cook the grated coconut with the dark brown sugar, the 60 ml water, the ginger, the nutmeg and the ground cinnamon over medium heat, stirring, for 10 to 15 minutes until sticky and most of the liquid has gone. Stir in the 15 g butter and the vanilla extract and cool.

Pastry and baking

3. 03

   Cut the 125 g butter into cubes and rub it, cold, into the flour and salt. Bind with the 4 tablespoons of water, ice-cold, and chill for 30 minutes.

4. 04

   Heat the oven to 190°C. Roll out the pastry about 3 mm thick and cut 12 rounds of 10 cm.

5. 05

   Pinch the edges of each round up all the way round to form a shallow, fluted case.

6. 06

   Fill with the coconut mixture and bake on a tray for 20 to 25 minutes until the crimped edges are golden.