Mistakes to Avoid and Some Tips to Succeed with Your Brick Pastry SheetsHere are some tips to help you work successfully with brick pastry sheets
Using sheets that are too dry: Brick pastry sheets should be soft and easy to handle. If they are too dry, they may tear or crack. In that case, cover them with a damp cloth for 15 minutes before using.
Using too much filling: The amount of filling should be enough to fill the sheet but not excessive. Too much filling can cause the sheet to tear.
Not sealing the edges properly: The edges of the brick pastry sheets must be carefully sealed to prevent the filling from leaking out. If not properly sealed, the sheets may fall apart during cooking.
Undercooking the sheets: Brick sheets must be cooked long enough for the dough to become golden and crispy. If not cooked enough, the pastry will remain soft and rubbery.
Using oil that is too hot: Frying the brick sheets in oil that is too hot can burn the outside while leaving the filling undercooked.
Using oil that is not hot enough: Frying in lukewarm oil can make the sheets soggy and give them a rubbery texture.
Leaving the packaging open: Once the package is opened and there are unused sheets, here is what you should do to keep them from drying out: carefully separate the remaining brick sheets from their plastic separators. Stack them neatly on top of each other, then roll them together into a compact cylinder. Place this roll at the bottom of the original packaging, then roll the packaging around it to form a well-sealed cylindrical bundle.
Prepare your filling in advance: Having a ready-to-use filling will save you time and allow you to work more calmly. Mix things up by trying fillings inspired by oriental, Indian, or sweet flavors.
Take your time and be precise: Folding requires a bit of practice. By being patient and methodical, you’ll achieve clean and consistent results. Don’t hesitate to try out different folding techniques to find the one that suits you best.
