2οΈβ£ Cut the brick pastry sheets
π Fold each sheet in half to create two rectangles.
π Cut each rectangle into two squares measuring β 10 Γ 10 cm.
3οΈβ£ Shape the brick pastry sheets
π Place 1 tsp. of stuffing at the bottom of each square
π Fold the bottom corner up to form a small triangle, then continue folding accordion-style to the edge
π Seal the last fold with a little egg yolk
4οΈβ£ Cooking
π Heat the oil to 170Β°C (test with a small piece of filo pastry)
π Add 3β4 filo pastry at a time and cook for 2β3 minutes until golden brown
π Drain on paper towels
5οΈβ£ Plating
π Arrange the filo pastry on a warm platter
π Serve with a lemony green salad
π‘ Tip for making this recipe easier
Prepare the stuffing the day before to save time and enhance the flavors
π Ingredient swap
For a vegan version, replace the ricotta and parmesan with 200g of tofu Silky + 2 tbsp malted yeast
π₯ Cooking tip
Add a sprig of thyme to the oil: this flavors the shell while frying.
