Brick pastry is a very fine sheet of pastry made from a mixture of wheat semolina, warm water, and salt. It has a neutral flavor, and, once cooked, becomes crispy. It is a specialty of the cuisine of the Maghreb countries, where it is typically served with a filling. It should not be mistaken for filo pastry, which is made using only flour. The latter, Greek in origin, is more fragile than brick pastry.

Brick pastry is sold in supermarkets in the pastry section, and in Middle Eastern grocery stores.

Brick pastry sheets are easy to use. Just place the filling of your choice on top, then fold into a triangle or square. The most important part is to seal the folds with olive oil or egg yolk. The whole pastry should be even and tightly packed.

Filled brick pastries can be cooked fried in a pan or deep-fried. However, if baked, the pastry will be less oily.

Brick pastry sheets are used to make samosas, and pastries filled with meat, eggs, or vegetables. They can also be shaped into pouches. In this case, the filling can be either sweet or savory.

Brick pastry sheets dry out very quickly. They can be stored in the refrigerator in their original packaging or wrapped in parchment paper for three or four days. They can also be frozen.