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Bricks are a popular delicacy in many cuisines around the world. Their golden, crunchy texture is often achieved by frying them, but did you know there’s an equally effective way to achieve that irresistible crispness without having to dip them in hot oil? Discover the secret to making crispy bricks without frying, using an alternative method to the oven, less greasy and easier to digest.

The trick to getting the desired crispiness without frying is to use fat sparingly. You have to put just enough. To do this, lightly brush each brick, previously garnished and folded, with a thin layer of olive oil or melted butter using a kitchen brush. Remember to do the top and bottom.

Preheat your oven to around 200°C. It should be hot when you bake it. Arrange the bricks brushed with oil or butter on a baking sheet covered with parchment paper. If equipped, favor the ventilated cooking mode which allows better heat distribution. Bake for 10 minutes for a ventilated oven and 20 for a static one, always watching the cooking carefully because the brick sheets can burn very quickly. If you are using a moist filling such as cream cheese, be sure to turn the bricks halfway through cooking to prevent the underside from becoming soft.

When filling your bricks, be sure to choose a moisture-balanced filling. Too much moisture can prevent the bricks from becoming crispy. If your filling is moist like vegetables, drain it well before placing it on the pastry sheets.

Last tip to prevent the humidity of the filling from soaking the bricks during cooking: slightly preheat the filling before spreading it on the sheet of brickwork. This will allow some of the water to evaporate and this will help maintain the crispness of the brick afterwards.


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