2️⃣ Cut the brick pastry sheets
😊 Fold each sheet in half to create two rectangles.
😊 Cut each rectangle into two squares measuring ≃ 10 × 10 cm.

3️⃣ Shape the brick pastry sheets
😊 Place 1 tsp. of stuffing at the bottom of each square
😊 Fold the bottom corner up to form a small triangle, then continue folding accordion-style to the edge
😊 Seal the last fold with a little egg yolk

4️⃣ Cooking
😊 Heat the oil to 170°C (test with a small piece of filo pastry)
😊 Add 3–4 filo pastry at a time and cook for 2–3 minutes until golden brown
😊 Drain on paper towels

5️⃣ Plating
😊 Arrange the filo pastry on a warm platter
😊 Serve with a lemony green salad

💡 Tip for making this recipe easier
Prepare the stuffing the day before to save time and enhance the flavors

🔄 Ingredient swap
For a vegan version, replace the ricotta and parmesan with 200g of tofu Silky + 2 tbsp malted yeast

🔥 Cooking tip
Add a sprig of thyme to the oil: this flavors the shell while frying.