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Pate A Brik

This very thin "crepe" is common to the cuisines of North African countries (especially Tunisia). It is very thin--a cross between crepes and phyllo dough and has become very popular among chefs as a light dough ideal for wrapping a multitude of different baked or even deep fried items ( a much lighter alternative to the classical puff pastry.). The dough becomes very crispy as it bakes.

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ChefTalk.com › Cooking Terms › Pate A Brik