Mixture
2 1/4 cups of all-purpose flour
1 cup of butter, softened
9 tablespoons of water
Stuffing
3/4 cup of water
1 1/4 cups of cornmeal
6 cups of fresh shredded coconut
1/2 tablespoon of butter
3 egg yolks
1/2 cup of grated Parmesan cheese
Accessory
Baking molds
Mixture
2 1/4 cups of all-purpose flour
1 cup of butter, softened
9 tablespoons of water
Stuffing
3/4 cup of water
1 1/4 cups of cornmeal
6 cups of fresh shredded coconut
1/2 tablespoon of butter
3 egg yolks
1/2 cup of grated Parmesan cheese
Accessory
Baking molds
In a bowl, combine the flour, butter, water, and mix with your hands
Knead the dough on a flat surface, always dusting with flour
Let it rest for 15 minutes
Roll out the dough thinly and line the baking molds
Bake for five minutes
Let it cool and reserve
Stuffing
In a pan, combine the water, cornmeal, and stir well to bring to a boil
Remove from heat, add the coconut, butter, egg yolks, cheese, and mix well
Let it cool, fill the pastry shells, and bake again until golden.
