GIZZADA RECIPE | easy, made from scratch Jamaican dessert | The Seasoned Skillet

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.

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.

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.

Equipment Needed

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