Vegan Tunisian bricks
Tunisian bricks are stuffed pastries, in this case I prepared them with onion confit and plant-based cheese.
Difficulty:
Medium
Preparation time:
25 minutes
Cooking time:
20 minutes
Cost:
Low
Ingredients for 16 bricks
- 60 grams of phyllo dough (about 2 sheets)
- 300 grams of onion (about 3)
- 80 grams of brown sugar
- 100 grams of unsweetened non-dairy yogurt (I suggest soy yogurt)
- 50 grams of lupin parmesan
- 1 tsp of salt
- ½ tsp of black pepper
- ½ tsp of parsley
- 1 tbsp of olive oil
Preparation
First of all, start with the preparation of onion confit.
Slice the onions and cook them in a pan with olive oil and sugar.
When they are ready, set them apart.
In a bowl mix the yogurt with plant-based parmesan, salt, pepper, and parsley.
Cut the sheets of phyllo dough into long and narrow strips.
Place the filling in a triangular shape on the extremity of a band.
Humidify the phyllo dough by brushing the angles with water and olive oil.
Fold the angle of the dough band on top of the filling to obtain a right triangle.
Fold the triangle with the filling on top of the band of phyllo dough maintaining the triangle shape. Keep on folding the triangle many times by staying on top of the dough band.
Perform the same procedure for every brick until you finish all the sheets of phyllo dough.
Cook for 8 minutes in a convection oven at 160 °C.
Tunisian bricks can be stored in the fridge for three days.
