Bricks with brie

I don’t know about you, but i often use bricks when cooking because i find them light, they go well with lots of ingredients and because we can just have fun with different foldings, shapes and sizes.

I have tried this new recipe which personally i like a lot for its sweet and savoury mix between the brie and the cranberry.

It is unusual and you can either serve it for aperitif before the meal (in a mini-brick format) or for a buffet diner.





The ingredients:

  • Brick pastry sheets

  • Brie

  • Cranberry sauce

  • A Few pistachios 



The recipe:

  • Place two pieces of brie on the brick, as well as a spoon full of cranberry sauce on each piece.

  • Roughly crush the pistachios and sprinkle some on the cranberry sauce

  • Fold it as you want, i chose the “samosa” shape but it can be whatever you want (rolled, square, rectangle…etc) I trust your creativity for this step!

  • Put some oil with a brush on top of the bricks.

  • Place them in the oven for 9 minutes (which you would have preheated beforehand) at 200°C (400°F)

  • Serve them lukewarm, enjoy them straight from the oven.



If you like this combination, there are other options to explore, for example the version with camembert (or again brie) and some Marple syrup. 

Bon appétit!


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