Jamaican Gizzada Recipe

  • Serving: 1
  • Prep time: 45 m
  • Cook time: 15 m
  • Ready in: 60 m
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Prepare your taste buds for a tantalizing journey to the Caribbean with our Jamaican Gizzada recipe. These delightful treats, known by many as “pinch-me-rounds,” offer a delectable taste of Jamaica’s culinary heritage.

It all begins with a large bowl, where I place flour, sugar, and a pinch of salt. Next, I take cold margarine and shortening and shred them, adding them to the flour mixture. Rubbing them in, I create a mixture that looks like fine breadcrumbs.

To bring the pastry to life, I add cold water to the mixture and gently mix it until it forms a delicate dough. The key is not to knead it, allowing the pastry to remain light and tender. Once the dough is ready, I cover it and place it in the refrigerator to relax for about 15-18 minutes. It’s a moment of patience as the flavors meld and the dough takes shape.

When the pastry has had its rest, I dust the work surface lightly with flour and remove the dough from the refrigerator. Placing it on the floured surface, I use a lightly floured rolling pin to roll it out. It’s like creating a culinary canvas, ready to be adorned with the sweet coconut filling.

Using a 3 1/2 – 4-inch cutter, I cut the rolled pastry into circles. To seal the crust, I crimp the edges with the thumb of one hand and the thumb and forefinger of the other hand. It’s a delicate touch that gives each crust its unique character.

To make the coconut filling, I heat a saucepan over medium-low heat and add water. I then add the grated coconut, brown sugar, nutmeg, vanilla extract, salt (optional), and butter. I stirred the mixture until the liquid was absorbed and the ingredients began to stick together.

The crusts are placed on a cookie sheet, ready to be filled with a generous three tablespoons of a sweet coconut mixture.

The gizzadas are baked in a preheated oven at 205 degrees C or 400 degrees F for 15-20 minutes.

Jamaican Gizzada Recipe

Prepare your taste buds for a tantalizing journey to the Caribbean with our Jamaican Gizzada recipe. These delightful treats, known by many as "pinch-me-rounds," offer a delectable taste of Jamaica's culinary heritage.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine Jamaican
Servings 6

Ingredients
  

  • 1 pound pastry flour
  • 1/2 tbsp sugar
  • 1/8 tsp salt
  • 1/4 pound margarine (cold)
  • 1/4 pound shortening (cold)
  • 3/4 cup cold water
  • 2 cups grated coconut
  • 3/4 cup brown sugar
  • 1/2 tsp nutmeg grated
  • 2 tsp vanilla extract
  • 1/4 tsp salt (optional)
  • 1 tbsp ¬†margarine
  • 1/4 cup water

Instructions
 

  • Place flour in a large bowl, add sugar and salt and mix well.
  • Shred the cold margarine and shortening, add to the flour and rub in until the mixture looks like fine breadcrumbs.
  • Add cold water to the flour mixture and gently mix to form a pastry dough. Do not knead.
  • Cover the pastry and place in the refrigerator to relax for about 15-18 minutes.
  • Lightly dust the work surface with flour.
  • Remove the pastry from the refrigerator and place it on the floured work surface.Use a lightly floured rolling pin to roll out the pastry.
  • Use a 3 1/2 – 4 inch cutter to cut rolled pastry into circles.
  • Crimp the edge using the thumb of one hand and the thumb and forefinger of the other hand.
  • To make the coconut filling, heat a sauce pan over medium low heat and add water.
  • 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.
  • Place the dough on a cookie sheet, fill each with about three tablespoons coconut mixture and bake in a pre-heated oven at 205 degrees C or 400 degrees F for 15-20 minutes.
Keyword Gizzada, Gizzada Recipe, Jamaican Gizzada Recipe

Ingredients

  • Crust
  • Coconut Filling
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Step by step method

  • 1

    Place flour in a large bowl, add sugar and salt and mix well.

  • 2

    Shred the cold margarine and shortening, add to the flour and rub in until the mixture looks like fine breadcrumbs.

  • 3

    Add cold water to the flour mixture and gently mix to form a pastry dough. Do not knead.

  • 4

    Cover the pastry and place in the refrigerator to relax for about 15-18 minutes.

  • 5

    Lightly dust the work surface with flour.

  • 6

    Remove the pastry from the refrigerator and place it on the floured work surface. Use a lightly floured rolling pin to roll out the pastry.

  • 7

    Use a 3 1/2 - 4 inch cutter to cut rolled pastry into circles.

  • 8

    Crimp the edge using the thumb of one hand and the thumb and forefinger of the other hand.

  • 9

    To make the coconut filling, heat a sauce pan over medium low heat and add water.

  • 10

    Add grated coconut, brown sugar, nutmeg, vanilla extract, salt (optional), and butter.

  • 11

    Stir until the liquid has absorbed and the mixture begins to stick together.

  • 12

    Remove coconut mixture from heat and allow to cool.

  • 13

    Remove coconut mixture from heat and allow to cool.

  • 14

    Place the dough on a cookie sheet, fill each with about three tablespoons coconut mixture and bake in a pre-heated oven at 205 degrees C or 400 degrees F for 15-20 minutes.

Tips & variations

  • Use freshly grated coconut for the best flavor and texture. You can find grated coconut in some stores, but if you can get your hands on a whole coconut, grating it yourself is even better.

  • Ensure the pastry dough is not too crumbly. Add a little more water if needed to achieve a smooth, pliable dough that's easy to work with.

  • Keep a close eye on your Gizzadas while baking. They should have a golden-brown color when done. Baking times may vary depending on your oven.

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