Chicken Bechamel Bricks: A Perfect Fusion of Flavor and Texture

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Welcome to Gourmandises by Nora, where culinary creativity meets tradition! Today, we’re diving into the mouthwatering world of Chicken Béchamel Bricks, a dish that combines crispy layers of brick pastry with a creamy, savory filling. Whether you’re a seasoned chef or a home cook looking to impress, this recipe is sure to become a favorite. Don’t forget to check out our YouTube channel, Gourmandises by Nora, and Instagram page for step-by-step tutorials and more delicious inspiration!

What Are Chicken Béchamel Bricks?
Chicken Béchamel Bricks are a delightful fusion of Middle Eastern and French cuisines. The dish features thin, crispy brick pastry (similar to phyllo dough) filled with a rich mixture of tender chicken and creamy béchamel sauce. These golden, flaky parcels are perfect as an appetizer, snack, or even a main course. The contrast between the crunchy exterior and the velvety filling is what makes this dish truly irresistible.

Why You’ll Love bechamel Recipe

Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible to cooks of all levels.
Versatile: Serve it as a party appetizer, a family dinner, or even pack it for a picnic.
Crowd-Pleaser: The combination of flavors and textures is guaranteed to impress your guests.
Perfect for Sharing: Don’t forget to tag us on Instagram (@gourmandisesbynora) when you make it—we love seeing your creations!

Ingredients You’ll Need
For the filling:

2 cups cooked chicken (shredded or diced)
1 cup béchamel sauce (homemade or store-bought)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp paprika
1 tsp cumin
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

For the bricks:

8-10 brick pastry sheets (or phyllo dough)
1 egg, beaten (for sealing)
Olive oil or melted butter (for brushing)

Step-by-Step Instructions

Prepare the Filling: In a pan, sauté the onion and garlic until soft. Add the cooked chicken, paprika, cumin, salt, and pepper. Stir in the béchamel sauce until well combined. Let the mixture cool.
Assemble the Bricks: Lay a brick pastry sheet flat and place a spoonful of the chicken béchamel mixture in the center. Fold the sides over the filling, then roll it up like a burrito. Seal the edges with a bit of beaten egg.
Cook to Perfection: Brush each brick with olive oil or melted butter. You can either bake them in a preheated oven at 375°F (190°C) for 20-25 minutes or fry them in hot oil until golden and crispy.
Serve and Enjoy: Garnish with fresh parsley and serve warm. Pair with a side salad or dipping sauce for an extra touch of flavor.

Tips for Success

Don’t Overfill: Too much filling can cause the bricks to burst during cooking.
Keep Pastry Moist: Cover unused brick pastry sheets with a damp cloth to prevent them from drying out.
Experiment with Flavors: Add a pinch of chili flakes for heat or a sprinkle of cheese for extra richness.

Why Chicken Béchamel Bricks Are Perfect for Your Next Gathering
Whether you’re hosting a dinner party or looking for a unique dish to share on social media, Chicken Béchamel Bricks are a fantastic choice. Their elegant presentation and delicious taste make them a standout addition to any menu. Plus, they’re incredibly photogenic—perfect for your Instagram feed!

Join the Gourmandises by Nora Community
If you loved this recipe, don’t forget to subscribe to our YouTube channel, Gourmandises by Nora, for more culinary inspiration. Follow us on Instagram (@gourmandisesbynora) for daily updates, behind-the-scenes content, and a chance to be featured on our page. And of course, visit our website, gourmandisesbyora.com, for more recipes, tips, and tricks to elevate your cooking game.

Conclusion
Chicken Béchamel Bricks are more than just a dish—they’re an experience. With their crispy exterior, creamy filling, and endless versatility, they’re sure to become a staple in your kitchen. Try this recipe today and share your results with us. Happy cooking!

For furthur clarification you can watch how it is prepared in this video :