THE brick sheets are a must in the North African cuisinethey are found particularly on the occasion of the breaking of the fast during the Ramadan. Briouat, dioul, börek or even malsouka, there are many variations depending on the country. It is also a Tunisian dish, the brigs (or briks), that it takes the name we know from it: a kind of lined slippers (tunaeggs, minced meat, potatoesolives…), folded into a triangle and fried in oil.
But these extra fine and crispy leaves are found in many other recipes: spring rollsTHE samosasTHE chaplainsTHE pies ! And yes, savory or sweet, from appetizer to dessert, pastry sheets lend themselves perfectly to a wide variety of preparations.
The sheets of brick are present in the trade but it is possible to make them homemade. Their composition is very simple: flour, wheat semolina, water and salt. It differs from the phyllo dough (or filo) which, in turn, is a puff pastry. thicker and weaker.
How to lighten brick preparations?
Traditionally fried, dishes with pastry sheets can be a bit heavy. To make a light dish based on pastry sheets, without fatyou just have to favor there baking. Moreover, to give a nice golden color to the preparation, it is possible to brush it with egg yolk, instead of using oil or melted butter.
To treat yourself while taking care of your health, here is 12 recipes for gourmet and light pastry sheets.
