How to treat brik dough?
I have no experience at all with brik dough. This is a very thin and fragile dough that's mostly used for frying and baking.
Once the package is opened it should be used as the dough dries out really fast.
My question is how long after cooking does it stay crisp? Or can you re-crisp it if it becomes soggy?
Best Answer
To answer my own question, after experiencing, once cooked, the brik stays crisp for over a week.
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Is brik pastry the same as Filo?
Whilst just as thin, filo pastry is completely raw before cooking and less sturdy. Brik pastry has been cooked to some extent, so it doesn't break as easily and the layers are less likely to stick together.What is Brique pastry?
Brik pastry is made by slapping a sticky lump of dough onto a hot non-stick surface in overlapping circles to produce the desired size and cooked for a short amount of time. The brik dough sheets are called malsouka or warka.Can you freeze brick pastry?
Wrap the stack of pastry leaves in plastic until needed later that day. Trim off the dry edges before you work. If you plan to use the warqa on another day, gently separate the cooled layers and re-stack cooked-side-up (this helps avoid the pastry leaves from sticking together), then wrap and freeze until needed.What is warqa?
Warqa is a Moroccan pastry, made in a thin sheet format, such as phyllo pastry is. Compared to phyllo, Warqa is slightly thicker and a bit more glutinous, and is more moisture resistant than phyllo. It is made from flour with oil, salt and water added to it.Brik | Tunisia Famous Pastry Recipe (made with fillo pastry)
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