These Gizzada has a flaky crust on the outside and a sweet flavorful filling on the inside. Also, some make it without ginger, while others add ginger to it (like this recipe) to give it a more interesting flavor and taste.
Ingredients
Gizzada Crust
- 2 cups All Purpose Flour
- 1/2 cup (1 Stick) Unsalted Butter
- 1/2 teaspoon Salt
- 1/3 cup Ice Cold Water
Gizzada Filling
- 1/2 cup Water
- 2 cups Brown Sugar
- 1 Tablespoon grated Ginger
- 2 teaspoon Mixed Spice
- 2 Tablespoon Vanilla Extract
- 1/2 teaspoon Salt
- 2 1/4 cups Freshly Grated Coconut
- 2 Tablespoon Unsalted Butter
Instructions
How to make Gizzada Crust
- In a large bowl. sift together the all purpose flour and salt. Whisk together.
- Cut the stick of butter into small pieces or use a box grater to grate it.
- Add the grated butter or small pieces of butter to the flour mixture.
- With a clean hand, mix together until it looks like crumbs.
- Slowly add the cold water and mix together to form a dough.
- Once the dough is formed, wrap with a piece of plastic wrap and place the refrigerator for 30 minutes. In the mean time, make the Gizzada Coconut Filling.
How to make Gizzada Filling
- In a medium pot, add the water, brown sugar, grated ginger, mixed spice, vanilla, salt and grated coconut. Mix together until fully incorporated.
- Let it boil on medium heat for about 20 to 25 minutes until all the liquid is almost gone with consistent stirring.
- Add the butter and mix well for about 5 minutes, until all the butter has disappeared.
- Remove from the heat and allow to cool.
How to assembly the Gizzada
- Preheat oven to 350 degrees Fahrenheit.
- Remove the dough from the refrigerator. Lightly dust with flour the work surface and a rolling pin.
- Place the refrigerator dough on the floured surface and cut dough into 8 pieces.
- Roll out each pieces to about 1/4 inch thickness.
- Use a 4 1/2 to 5 inch cutter (or your choice size) and cut into circles.
- Pinch the edge of the dough by using your thumb and index finger to create a casing like a cup.
- Then use a fork to poke some holes in the shells, so it doesn’t puff up in the oven while baking.
- Place the pastry shells on a ungreased baking sheet (I used 2 baking sheets).
- Prebake them for about 8 to 10 minutes. This prevents raw dough under the filling after baking the gizzada.
- Remove from the oven and fill each pastry shell with the gizzada filling.
- Place them in the oven again and bake for about 15 to 20 minutes or until it is lightly brown on top and around the edges.
- Completely cool before serving. Enjoy the Gizzadas.
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