Gizzada

Gizzada, also known as pinch-me-round, is a Jamaican baked pastry with a shortbread crust and a sweet, spiced, chewy coconut center. Enjoy this delicious coconut tart as a dessert or snack for all your celebrations.

Prep Time1

Cook Time20

Total Time1 20

Course: Desserts & Treats, Jamaican, Snacks

Cuisine: Jamaican

Keyword: gizzada, gizzada cookies, gizzada ingredients, gizzada origin, gizzada recipe, gizzada tart, how to make gizzada, jamaican desserts gizzada, jamaican gizzada, jamaican gizzada recipe, jamaican gizzada tarts recipe

Servings: servings

Author: Taneisha Morris

Equipment

Food Processor optional
Dutch Pot or saucepan
Baking Sheet

Ingredients

Pastry Shell (Crust)

2 cups Flour
1/2 tsp Salt
1/2 cup Butter
6-8 tbsp Cold Water

Coconut Filling

2 cups Coconut grated, tightly packed
3/4 cup Brown Sugar packed
1/2 tsp Nutmeg grated or ground
2 tsp Pure Vanilla Extract
1/4 tsp Salt optional
1 tbsp Butter
1/4 cup Water

Instructions

Pastry Shell (Crust)

By Hand: In a large bowl, whisk together the flour and salt. Using a pastry cutter or a fork, cut the butter into the flour mixture until the texture resembles coarse cornmeal/pebbles. Add the water and mix with a fork just until the dough pulls together then knead until the dough forms a ball. Cover with plastic wrap and refrigerate for at least 30 minutes.
With a Food Processor: to a food processor, add flour, salt and butter. Pulse on medium-low speed until the texture resembles coarse cornmeal/pebbles. Add the water and pulse until the dough pulls together then transfer to a clean surface and knead until the dough forms a ball. Cover with plastic wrap and refrigerate for at least 30 minutes.

Coconut Filling

Heat a large dutch pot or sauce pan over medium low heat and add water. Then add grated coconut, brown sugar, nutmeg, vanilla extract, salt (optional), and butter. Stir until the liquid has absorbed and the mixture begins to stick together. Remove coconut mixture from heat and allow to cool.
Preheat oven to 350°F (177°C), and line a baking sheet with parchment paper or a silicone mat and set aside.
Remove dough from fridge and cut dough into 8 equal sized pieces. Roll each piece out into a round, about a 1/4 inch thick then to shape, lift up a corner of the dough and pinch the edges to create a ridge that will hold the coconut filling. Repeat this motion until you form a pleated cup then repeat for the remaining pieces of dough.
Fill each shell with the coconut filling and bake for 20-25 minutes or until the coconut filling begins to slightly brown and the crust begins to turn golden brown.

Notes

Make-ahead Tip: The dough can be made ahead of time and frozen for up to one month.

Nutrition