Creo que se refiere a estos

Spanish term (edited): brick salados

It is used in culinary books, derived from French

Yes, I had this recently at a dinner. It was actually somewhere between filo and puff pastry!

Hi Sert,

It really depends on what "flavour" you wish to convey.

I would probably go for "burek" as it steers away from the incorrect "brick" pronunciation, which is, somehow, not very appetising.

Although originally related to North African, Near Eastern and even Southeastern European cuisine, it is quite common nowadays in international cuisine and I would expect its preparation to be taught in cookery schools.

I find that using one of the original forms of the name adds detail and, as pointed out earlier, 'flavour'.

You can find two closely related but slightly different definitions of burek on Wikipedia:

http://en.wikipedia.org/wiki/Burek
Burek or Börek are savory or pies or pastries found in many countries of the former Ottoman Empire. They are made of phyllo pastry or flaky pastry dough, and generally filled with cheese (most commonly feta), ground meat, or vegetables (most commonly spinach).
...
Börek (Turkey)
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Boereg (Armenia)
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Burek (former Yugoslavia)
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Byrek (Albania)
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Μπουρέκι or Μπουρεκάκι (Greece)
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Bourekas (Israel)
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Brik (Tunisia)


http://en.wikipedia.org/wiki/Brik
Brik or Brick (pronounced breek) is a Tunisian burek consisting of thin pastry around a filling. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.

Brik pastry are made with sheets of thin dough, either phyllo or malsouqa. Typical fillings include tuna, ground meat, chicken, or anchovies garnished with a fried egg and harissa, capers, or cheese.
...
In French and English, the word brik is also used to refer to the dough sheets themselves, properly malsouqa.



I would suggest you choose the version which you find most appealing or which best identifies with your text.

Good luck!

Álvaro :O) :O)


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Note added at 16 hrs (2007-01-17 13:25:41 GMT)
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Just a final note. Upon deciding a final 'name', you might want to observe its etimology, explained also on Wikipedia:

Name
Börek probably originated in Turkish cuisine (cf. Baklava). Börek is the Turkish word for this layered dough dish, but also for other dough dishes. Only in the Turkish language does the word burek have such wide semantics. In all other languages in which it was borrowed it has been specified, and refers only to some kind of dough layers dish.

The name probably comes from the Turkic root bur- 'to twist'[1][2] like in Serbian, where word savijača (from savijati - to twist) also describes layered dough dish, or possibly from Persian būrek[3].

This artcile is translated into Spanish too:
http://es.wikipedia.org/wiki/Börek

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Note added at 1 day11 hrs (2007-01-18 08:41:08 GMT)
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Comments like yours below are what make me enjoy chipping in on KudoZ, thanks Sert! :O) :O)