Chejados

Ingredients

• 1 pound sugar
• 1/2 pint water
• 1 medium cocoa nut
• rose water
• 6 egg yolks
• nouilles pastry

Instructions

1. Clarify the pound of sugar in half a pint of water. Peel and grate a moderately sized coconut and add it to the syrup. Let it simmer until perfectly soft, adding rose water occasionally to prevent it from becoming too dry. Stir continually to prevent burning.
2. Once cooled, mix the syrup with the beaten yolks of six eggs.
3. Make a thin nouilles pastry (or substitute rich puff paste if preferred) and cut it into rounds the size of a teacup. Pinch up the edges deeply enough to form a shape, fill them with the sweet meat mixture, and bake until light brown.