Gizzada (gizzada)

Instructions

1. Rub the flour and cold diced butter between your fingertips until you get a coarse sand-like texture.
2. Add the egg yolk and cold water, then quickly bring the dough together. Wrap and chill for 30 minutes.
3. In a saucepan, mix the coconut, brown sugar, cinnamon, nutmeg and 4 tablespoons of water. Cook over medium heat for 8 to 10 minutes, stirring, until the filling is sticky.
4. Let the filling cool, then mix in the egg and vanilla.
5. Roll out the dough and cut discs about 8 cm across. Line buttered muffin tins with them.
6. Fill each case with the coconut filling.
7. Bake at 180 °C for 20 to 25 minutes, until the edges are golden and the filling slightly caramelised.
8. Let cool completely in the tin before removing.