| Carbohydrates | 25.5 g |
| Energy | 220.6 kcal |
| Fats | 12.3 g |
| Fiber | 2 g |
| Protein | 2.9 g |
| Saturated Fats | 6.5 g |
| Sodium | 288.7 mg |
-
Total
97 -
difficulty
Intermediate
Gizzada
Ingredients
Portions: 13
- 2 Cups All-Purpose Flour
- 1 Teaspoon Salt
- 1/2 Cup Cold Margarine
- 1/4 Cup Cold Water
- 1/4 Cup CARNATION® Full Cream Evaporated Milk cold
- 1 Cup Water
- 1 Cup Brown Sugar
- 1 1/2 Tablespoon Ginger grated
- 1/2 Teaspoon Ground Nutmeg
- 2 1/2 Cups Coconut grated
- 1/2 Teaspoon Salt
- 1 Tablespoon Butter
Instructions
- 1.Sift together the flour and salt. Cut the margarine into the flour mixture, using fingers, or two forks, until it resembles coarse breadcrumbs.
- 2.Slowly add cold Evaporated Milk and water; mix well until fully combined and a dough has formed. Wrap the dough in plastic and refrigerator for 30 minutes.
- 3.In a saucepot, bring water and sugar to a boil for 5 minutes before mixing in the remaining ingredients excluding the butter. Boil over medium heat for 10 minutes, stirring occasionally until most of the liquid has evaporated.
- 4.Add the butter and mix well until all the butter has disappeared. Remove from the heat and allow to cool.
- 5.Preheat the oven to 350°F (180°C). Remove the pastry dough from the refrigerator and roll out on a floured surface to ¼” thick. Using the top of a cup, cut out 5” circles. The remaining dough can be rerolled to create more circles.
- 6.Pinch the edges of the dough using the index finger on your dominant hand and the thumb and index finger on the opposite hand to form a ridge that will hold the coconut filling.
- 7.Fill with cooled coconut filling and bake for 15 – 20 minutes on a prepared baking sheet. Allow to cool slightly before enjoying.
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