Brick pastry
Thin wheat pastry sheets, slightly elastic before cooking, that become crisp in the oven or pan. They mainly provide carbohydrate.
What it offers and why to use it
Thin wheat pastry sheets, slightly elastic before cooking, that become crisp in the oven or pan. They mainly provide carbohydrate. Brush with a thin layer of oil and shape in ovenproof containers. Fill baskets just before serving.
Thin wheat pastry sheets, slightly elastic before cooking, that become crisp in the oven or pan. They mainly provide carbohydrate.
From shopping to cooking
Choose
Choose flexible sheets without cracks and check the ingredients: they are not exactly the same as filo pastry.
Store
Store as directed on the pack; after opening, reseal to prevent drying and refrigerate if instructed.
Prepare
Brush with a thin layer of oil and shape in ovenproof containers. Fill baskets just before serving.
How to make the most of it
Good pairings
Use in the recipe quantities to complement vegetables, pulses or sauces.
How to substitute it
A substitute must account for texture, intensity and allergens; equal quantities are not always suitable.
Recipes with brick pastry
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