Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I have no experience at all with brik dough. This is a very thin and fragile dough that's mostly used for frying and baking.

Once the package is opened it should be used as the dough dries out really fast.

My question is how long after cooking does it stay crisp? Or can you re-crisp it if it becomes soggy?

share|improve this question
1  
Is brik dough the same as filo or pastry dough? –  BobMcGee Jun 8 '11 at 18:08
    
I guess it's thinner than filo. I'm not sure. I have wheat brik dough in the fridge. –  BaffledCook Jun 8 '11 at 23:03
    
en.wikipedia.org/wiki/Filo_dough is apparently the same as brik dough en.wikipedia.org/wiki/Brik... –  BaffledCook Jun 9 '11 at 14:32

1 Answer 1

up vote 1 down vote accepted

To answer my own question, after experiencing, once cooked, the brik stays crisp for over a week.

share|improve this answer

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.