Gizzada

Sift together the flour and salt. Cut the margarine into the flour mixture, using fingers, or two forks, until it resembles coarse breadcrumbs.

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.

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.

Add the butter and mix well until all the butter has disappeared. Remove from the heat and allow to cool.

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.

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.

Fill with cooled coconut filling and bake for 15 – 20 minutes on a prepared baking sheet. Allow to cool slightly before enjoying.