Traditional Jamaican Gizzada Delight
Indulge in the flavors of Jamaica with this authentic Jamaican Gizzada recipe. Gizzadas are delightful pastries with a sweet, coconut filling encased in a tender shortcrust pastry. This step-by-step guide brings the vibrant taste of the Caribbean to your kitchen, perfect for those sweet cravings or a traditional dessert experience. Enjoy making this time-honored treat, as the aromas and flavors transport you to the islands.
Ingredients
🥥 1.5 bags Unsweetened Medium Desiccated Coconut, approximately 21 oz / ~600g — Brand: Great Value
💧 Approx. 2 cups Water
🧂 A pinch of Salt
🍦 Approx. 1 tsp Vanilla Extract
🌹 Approx. 1 tsp Rose Water
🍂 Approx. 1/2 tsp Mixed Spice
🍯 Approx. 1 cup Brown Sugar
🍞 1 pre-made ball Shortcrust Pastry Dough (recipe provided in a separate video)
🌾 All-Purpose Flour for dusting
🥛 Milk for brushing shells, minimal amount
Instructions
1- Prepare the Coconut Filling:
- Combine water, salt, vanilla extract, rose water, mixed spice, and brown sugar in a non-stick saucepan.
- Stir until well mixed and the flavors are infused.
2- Add Coconut and Cook:
- Add unsweetened desiccated coconut to the mixture.
- Stir to integrate the coconut into the liquid mixture.
- Cook over medium-high heat until it starts boiling.
- Reduce to medium heat.
- Simmer for 20-25 minutes, stirring occasionally, until the liquid thickens into a syrup and coconut becomes sticky and brown.
- Remove from heat and let cool for 15-20 minutes.
3- Prepare the Pastry Shells:
- Ensure shortcrust pastry dough has chilled in the fridge for at least 30 minutes.
- Dust a work surface with all-purpose flour.
- Unwrap the dough, place it on the surface, and divide it into 8 equal parts.
- Shape each piece into a ball, dust lightly with flour, and roll out to about 1 cm thickness using a wooden rolling pin.
- Use a 5-inch glass bowl to cut out circles of dough.
- Use a pinch-and-fold method around the edges to create a crimped, cup-like shape.
- Prick the base of each shell with a fork multiple times to prevent rising.
- Place shells on a parchment-lined baking tray and preheat the oven to 350°F (175°C).
- Pre-bake shells for 5-8 minutes until firm.
- Brush the edges with milk for a golden finish during final baking.
4- Assemble and Final Bake:
- Fill each pre-baked shell with a quarter cup of the cooled coconut mixture, flatten slightly.
- Bake filled gizzadas for 10-12 minutes until coconut is golden and edges nicely browned.
- Allow to cool before serving.
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: Approximately 1.75 hours
Servings: 8 gizzadas
Calories: 320 per Gizzada
Proteins: 3g
Fats: 18g
Carbohydrates: 36g
Equipment Needed: Non-stick saucepan, Measuring cups, Small bowls for spices, Wooden spoon, Rolling pin, Glass bowl for cutting, Fork, Metal baking tray with parchment paper, Pastry brush, Oven
Cooking Tips
- Chill your shortcrust pastry for easier rolling.
- Flour your work surface and rolling pin to prevent sticking.
- Pre-bake shells to ensure they remain firm when filled.
- Compress coconut filling to ensure it adheres in the shell during baking.
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Morris Time Cooking: https://www.youtube.com/@MorrisTimeCooking