Fresh Cheese Brick

Ingredients

• 2 c. à soupe Fresh parsley (finely chopped)
• 100 g Blend of three grated cheeses (e.g., emmental, mozzarella, cheddar)
• 5 unités Pitted black olives (sliced into rounds)
• 50 g Fresh goat cheese (crumbled)
• 1 c. à café Harissa (optional, to taste)
• ½ c. à café Salt
• ¼ c. à café Black pepper
• ¼ c. à café Ground cumin (optional)
• 1 Egg (beaten, incorporated into the filling)
• 4 Brick pastry sheets (cut in half then into rectangular strips)
• 1 c. à soupe Butter (to lightly grease the sheets (optional))
• 1 c. à soupe Flour (mixed with water to make the glue)
• 2 c. à soupe Water (for the glue)
• 500 ml Frying oil (neutral oil, very hot (≈180°C))
• 1 c. à soupe Fresh parsley (for garnish) (chopped, to sprinkle after cooking)

Instructions

1. Prepare the parsley

   Wash, dry and finely chop the fresh parsley.

   Time: PT2M

2. Grate the cheeses

   Grate the blend of three cheeses and place them in the bowl.

   Time: PT3M

3. Slice the olives

   Slice the black olives into rounds and add them to the bowl.

   Time: PT2M

4. Mix the filling

   Add the crumbled goat cheese, harissa, salt, pepper, cumin (if desired) and the beaten egg. Knead until you obtain a homogeneous filling.

   Time: PT5M

5. Prepare the brick sheets

   Using scissors, cut each brick sheet in half, then cut the rounded part to obtain a rectangular strip.

   Time: PT3M

6. Assemble the bricks

   On each strip, place a teaspoon of filling near the end. Fold into a triangle, then fold the remaining edges. Seal the edges with a flour‑water mixture (glue).

   Time: PT5M

7. Heat the oil

   Heat the frying oil in the pan over medium‑low heat until it reaches about 180°C.

   Time: PT5M

   Temperature: 180°C

8. Fry the bricks

   Submerge the bricks in the hot oil, fry for 3‑4 minutes until golden and crispy. Turn halfway through cooking.

   Time: PT5M

   Temperature: 180°C

9. Drain and serve

   Remove the bricks with tongs, place them on paper towels, sprinkle with chopped parsley and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh parsley: Fresh cilantro
• Instead of Blend of three grated cheeses: Single grated cheese
• Instead of Pitted black olives: Green olives
• Instead of Fresh goat cheese: Sheep cheese
• Instead of Harissa: Chili paste
• Instead of Ground cumin: Paprika
• Instead of Egg: Flax egg (for vegan version)
• Instead of Brick pastry sheets: Phyllo dough
• Instead of Butter: Vegetable oil
• Instead of Flour: Cornstarch
• Instead of Frying oil: Peanut oil
• Instead of Fresh parsley (for garnish): Cilantro

Equipment Needed

• Cutting board
• Chef's knife
• Kitchen scissors
• Mixing bowl
• Fork or wooden spoon
• Whisk or fork
• Deep pan or fryer
• Kitchen thermometer (optional) (optional)
• Kitchen tongs
• Plate lined with paper towels

Critical Steps — Do Not Skip

• Seal the edges with the flour‑water glue to prevent filling leaks.
• Ensure the oil is hot enough (≈180°C) before submerging the bricks.
• Tight folding of the triangle and edges so the filling does not escape during frying.

Chef Tips from the Video

• Lightly brush the brick sheets with melted butter before folding for a richer flavor.
• Add a pinch of smoked paprika to the filling for a slightly smoky note.
• Serve with a mint yogurt sauce to balance the spiciness of the harissa.

Troubleshooting

Storage

Refrigerator: Store cooked bricks in an airtight container for up to 2 days.

Freezer: After cooking, let cool completely, then freeze in a freezer bag for 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours, risk of spoilage.

Make-Ahead Tips

• Prepare the filling the day before and keep it in the refrigerator; shape the bricks just before cooking.
• The flour‑water glue can be prepared in advance and kept in the refrigerator for 24 h.