An easy recipe of brick pastry, also named “malsouka” in Tunisia.
It seems that, for Tunisians, bricks during Ramadan dinner is sacred.
Where I live, I tried vainly to find brick pastry sheets. So I decided to try to make them by myself at home. The recipe is easy to make.
- Mix the dry ingredients together (flour, semolina and salt) then add oil.
- Add the warm water.
- Mix with a blender to have a smooth texture.
- Add some water if needed.
- Preheat a non-stick pan over medium heat.
- Use a brush to spread the batter on the surface of your pan and let the pastry bake for 30 secs or so.
- When it is ready, the brick pastry peel off the pan.
- Before going to the next brick pastry sheet, clean the pan with a dry cloth or tea towel.
- Rinse also the brush after each use.
- Place the brick pastry sheets over each other and cover with a clean tea towel so that it won’t dry.
- The brick pastry keeps up to 5 days in the fridge if well cover in a tea towel, then a food bag.
- You may also freeze it, but preferably brush it with some oil before freezing