📝 About This Recipe
The Gizzada, also affectionately known as 'Pinch-Me-Round,' is a beloved Jamaican pastry that traces its heritage back to Portuguese Jewish settlers. This iconic treat features a buttery, crisp shortcrust shell filled with a decadent mixture of gratered coconut, dark brown sugar, and warm Caribbean spices. Its signature pinched edges and chewy, gooey center make it a quintessential island snack that perfectly balances texture and tropical sweetness.
🥗 Ingredients
For the Pastry Shell
- 2 cups All-purpose flour (sifted)
- 4 tablespoons Unsalted butter (chilled and cubed)
- 4 tablespoons Vegetable shortening (chilled)
- 1/2 teaspoon Salt
- 4-6 tablespoons Ice cold water (added gradually)
For the Coconut Filling
- 2 cups Fresh coconut (finely grated)
- 1.5 cups Dark brown sugar (packed)
- 1/4 cup Water
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg (freshly grated preferred)
- 1 teaspoon Ginger (freshly grated)
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsalted butter
- 1/8 teaspoon Salt
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour and salt. Add the chilled cubed butter and shortening.
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2
Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining.
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3
Add ice water one tablespoon at a time, mixing gently with a fork until the dough just starts to come together. Do not overwork.
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4
Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.
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5
While the dough chills, prepare the filling. In a heavy-bottomed saucepan, combine the brown sugar, water, cinnamon, nutmeg, salt, and grated ginger.
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6
Bring the sugar mixture to a simmer over medium heat until the sugar is completely dissolved and it becomes a light syrup.
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7
Stir in the grated coconut and the tablespoon of butter. Cook over medium-low heat for 10-15 minutes, stirring frequently, until the mixture is thick, glossy, and most of the liquid has been absorbed.
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8
Remove the filling from the heat, stir in the vanilla extract, and let it cool completely. The filling will thicken further as it cools.
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9
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
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10
Using a 3 or 4-inch circular cutter, cut out rounds of dough. Re-roll scraps as needed.
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11
To create the signature 'pinch,' use your thumb and forefinger to pinch the edges of each dough circle upward and inward, creating a small wall or 'basket' about 1/2 inch high.
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12
Place the pinched shells onto a baking sheet lined with parchment paper. Prick the bottoms lightly with a fork.
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13
Spoon 1.5 to 2 tablespoons of the cooled coconut filling into each shell, spreading it evenly to the edges.
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14
Bake for 15-20 minutes, or until the pastry edges are golden brown and the coconut filling is bubbly.
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15
Allow the Gizzadas to cool completely on a wire rack before serving; the filling needs time to set into its signature chewy texture.
💡 Chef's Tips
For the most authentic flavor, use fresh coconut rather than packaged flakes; the natural oils make a huge difference. If the dough feels too soft while pinching, return it to the fridge for 10 minutes to firm up the fats. Ensure your filling is completely cooled before adding it to the shells to prevent a soggy bottom. Do not overcook the coconut filling on the stove; it should be moist, as it will dry out slightly during the baking process. Store finished Gizzadas in an airtight container at room temperature for up to 3 days for maximum freshness.
🍽️ Serving Suggestions
Serve at room temperature alongside a hot cup of Jamaican Blue Mountain coffee. Pair with a glass of ice-cold sorrel drink for a truly festive Caribbean experience. Top with a tiny pinch of sea salt to contrast the deep sweetness of the dark brown sugar. Enjoy as a mid-afternoon snack with a slice of sharp cheddar cheese, a common Jamaican sweet-and-savory pairing.