Crispy Vegetable and Cheese Cigars (Golden Brick Pastry Rolls, 35 Minutes)

These crispy vegetable and cheese cigars are the kind of little bite I keep in my back pocket for every last-minute gathering, because they honestly disappear faster than I can plate them. Wrapped in delicate brick pastry and filled with grated zucchini, sweet carrot, and gooey cheese, they come out shatteringly crisp on the outside and warm and tender inside. I love that they feel a bit fancy without asking much from me, and the whole batch is done in about half an hour.

Fun fact: brick pastry, or feuilles de brick, was born in Tunisia and is traditionally made by dabbing a wet semolina batter onto a hot copper dome, peeling off paper-thin, almost translucent sheets. That unusual technique is exactly why brick pastry crisps up so dramatically compared to phyllo, which relies on stacked layers.

Why this recipe works

• The contrast between the crackly shell and the soft, cheesy center is what makes each bite so satisfying.
• Grating the vegetables means they cook in minutes and blend into a smooth, cohesive filling that never tears the pastry.
• You can bake them for a lighter finish or shallow-fry for maximum golden crunch, so they fit whatever mood the day calls for.
• They are easy to prep ahead, easy to hold in one hand, and easy to adapt with whatever cheese or herbs are hanging out in your fridge.

Ingredients

• 8 sheets brick pastry (feuilles de brick)
• 1 medium zucchini (about 200 g), grated
• 1 medium carrot (about 100 g), grated
• 150 g cheese, grated (mozzarella, Emmental, Gruyère, or a mix)
• 1 small garlic clove, minced
• 2 tablespoons olive oil, plus more for brushing
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon sweet paprika
• Salt and freshly ground black pepper, to taste
• Neutral oil, for frying (optional)

Instructions

Step 1: Grate and drain the vegetables

Wash and pat the zucchini and carrot dry, then grate them on the fine side of a box grater. Pile the zucchini into a clean kitchen towel and squeeze firmly to draw out as much water as possible. Trust me, this one small step is what keeps the filling creamy instead of soggy.

Step 2: Soften the filling in the pan

Warm the olive oil in a skillet over medium heat, then add the garlic for about thirty seconds until fragrant. Tip in the zucchini and carrot along with the paprika, a pinch of salt, and a few grinds of pepper. Cook gently for four to five minutes, just until the vegetables relax and any leftover moisture cooks off. You want them tender, not browned.

Step 3: Stir in the cheese

Slide the pan off the heat and let the vegetables cool for a couple of minutes. Once they are warm rather than piping hot, fold in the grated cheese and chopped parsley. Cooling slightly matters here, otherwise the cheese melts into a puddle instead of binding the filling together.

Step 4: Prep the brick pastry

Lay one sheet of brick pastry on a clean surface and keep the rest under a lightly damp cloth so they do not dry out. Cut the round sheet in half to make two half-moons, then lightly brush the surface with olive oil. This little bit of fat is what gives you that glossy, deep-golden finish.

Step 5: Fill and roll

Spoon about one heaping tablespoon of filling along the straight edge of a half sheet, leaving a small border on each side. Fold the sides in over the filling, then roll snugly away from you into a tight cigar shape. Do not overstuff, or the pastry will split as it cooks.

Step 6: Bake or fry until golden

To bake, arrange the cigars seam-side down on a parchment-lined tray, brush lightly with oil, and bake at 180 C (350 F) for 15 to 20 minutes, flipping once, until crisp and deeply golden. To fry, heat about 1 cm of neutral oil in a skillet over medium heat and cook the cigars in batches for two to three minutes per side, then drain on paper towels. Let them rest for a minute or two before serving so they crisp up fully.

Nutrition information

• Calories: 145 per cigar (baked)
• Protein: 5 g
• Carbohydrates: 12 g
• Fat: 8 g
• Fiber: 1 g
• Sodium: 180 mg

Pro tips for the best crispy vegetable and cheese cigars

• Squeeze the zucchini more than you think you need to. Dry vegetables equal crackly pastry every single time.
• Work with one sheet at a time and keep the rest covered, because brick pastry can go from silky to brittle in under a minute.
• Taste the filling before rolling since cheese brings a lot of salt on its own, and adjust seasoning accordingly.
• Serve them straight from the oven or fryer on a warm platter so they hold that just-cooked crunch.

Frequently asked questions

Can I make these ahead of time?

Yes, you can assemble the cigars up to a day in advance and refrigerate them on a covered tray. Bake or fry them just before serving so the pastry stays crackly rather than turning soft in the fridge.

Can I freeze vegetable and cheese cigars?

Absolutely. Freeze them raw on a tray until solid, then transfer to a zip-top bag. Cook straight from frozen, adding a few extra minutes to the bake or fry time.

What can I use instead of brick pastry?

Phyllo dough is the closest swap. Use two lightly oiled sheets stacked together per cigar, since phyllo is thinner and more fragile than brick pastry.

Which cheese melts best in this recipe?

Mozzarella gives you that classic stretch, while Gruyère and Emmental bring a nuttier, more savory depth. A blend of both is my personal favorite for balance.

What dipping sauces pair well with them?

Garlicky yogurt, sweet chili, harissa mayo, or a bright herby sour cream all shine here. Anything cool or slightly tangy plays beautifully against the rich, cheesy filling.