Preparation time: 10 minutes
Cooking time: 10 minutes


INGREDIENTS (For 4 people)


Preheat the oven to 200°C.

Divide a sheet of brick in half.

Fold the semicircle of a sheet of brick to make a rectangle.

Garnish with cheese and confit, taking care to leave one edge uncovered so that it can be folded up to prevent the filling from dripping. Fold this neutral edge over the garnish and then roll like an egg roll, moistening to stick the walls together.

Place each spring roll upright (open side up) on a baking sheet and bake for 10 minutes.


Recommended Associations :

  • Brillat Savarin and Apricot confit with wild thyme

  • Brie or Camembert and Mango Confit with Penja Pepper

  • Munster and Mirabelle plum confit with cumin

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