GIZZADA Recipe

Combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 2 tablespoons butter or margarine in a bowl.

Use your fingers to break the butter into the flour mixture until crumbly.

Add 1/4 cup of water gradually, mixing until the dough forms a ball.

Set the dough aside for 5 minutes.

Grate 4 cups of fresh coconut using a fine grater.

In a pot, combine the grated coconut, 4 tablespoons of sugar, and 1 teaspoon of vanilla.

Cook the mixture over medium heat for 8 minutes, stirring continuously until it thickens.

Cover the coconut mixture to prevent it from sweating while you prepare the dough.

Roll out the dough on a floured surface using a rolling pin.

Cut the rolled dough into circles using a template or a cup.

Fill each circle with the coconut mixture, being careful not to overfill.

Pinch the edges of the dough to seal the filling inside.

Preheat the oven to 350 degrees Fahrenheit.

Place the filled gizzadas on a baking tray and bake for 18 minutes, checking for doneness at 16 minutes.

Remove from the oven when golden brown and allow to cool before serving.

Equipment Needed

Dietary

Allergens