If you’ve never had a Gizzada, you’re missing out on one of Jamaica’s most addictive pastries. Also known as “pinch-me-round” (for obvious reasons), Gizzada is a small tart with a crisp shell and a sticky-sweet coconut filling spiced with ginger, nutmeg, and sugar. It’s a bite-sized bomb of flavor — buttery, chewy, and just the right amount of spice.
Let’s break down what makes Gizzada special, and how you can make it yourself.
🥥 What Is Gizzada?
Gizzada is a traditional Jamaican pastry with Portuguese roots, brought to the island by Sephardic Jews centuries ago. Over time, the dish evolved into a uniquely Caribbean snack. The crust is short and firm, holding a crown of grated coconut cooked down with sugar and spices. It’s sold all over Jamaica — at bakeries, corner shops, and school canteens.
Gizzada is humble, but when done right, it’s unforgettable.
✍️ How to Make Gizzada at Home
🛒 Ingredients
For the Pastry:
- 2 cups all-purpose flour
- 1/2 cup cold butter (unsalted), cubed
- 1/4 tsp salt
- 1/4 cup cold water (more if needed)
For the Filling:
- 2 cups grated fresh coconut (or unsweetened shredded coconut)
- 1 cup brown sugar
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup water
- 1 tsp vanilla extract (optional)
- 1 tbsp butter (optional, for extra richness)
🔪 Instructions
1. Make the Dough:
- In a large bowl, mix flour and salt.
- Add the cold butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until a firm dough forms. Don’t overwork it.
- Wrap in plastic wrap and chill for 30 minutes.
2. Prepare the Filling:
- In a saucepan over medium heat, add grated coconut, brown sugar, spices, salt, and water.
- Stir continuously until the mixture thickens — about 10–15 minutes. You want it sticky, not dry.
- Add vanilla and butter if using. Let cool.
3. Assemble:
- Preheat oven to 350°F (175°C).
- Roll out dough on a lightly floured surface to about 1/8 inch thick.
- Cut into 4-inch circles using a round cutter or glass.
- Place circles on a baking sheet lined with parchment paper.
- Pinch the edges of each circle upward into a ridge (the signature “pinch-me” look).
- Spoon coconut filling into the center of each shell.
4. Bake:
- Bake for 25–30 minutes or until the pastry is lightly golden and firm.
- Let cool completely before serving.
🔥 Pro Tips
- Fresh coconut is king, but you can use frozen or rehydrated dried coconut in a pinch.
- For extra depth, toast the coconut slightly before cooking the filling.
- Don’t overfill — the tart should be full, but not overflowing.
Final Word
Gizzada is more than a snack — it’s a bite of Jamaican history wrapped in a flaky crust. Whether you’re baking it for a party or just want a taste of the Caribbean at home, it’s worth every minute.
