Feuille de brik is malsouqua in Tunisia which means to adhere, dioul in Algeria which means to layer, and warka in Morocco which means leaf. This was also pleasing as an issue with this fragile pastry is it can dry out and crack in half if folded in transit.

Easier to handle than filo pastry: wrapped about a third of each round sheet around lightly buttered cream horn moulds, baked until golden and filled after cooling. Back to the brick, briq, brique, etc It isn't phyllo, but phyllo can be substituted IN MANY RECIPES.We are producers of french crêpes (very thin crêpes) and ‘feuilles de brick’ in Montreal (Quebec, Canada). We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. So I decided to make them using shredded Confit of duck, more fitting living in Franceand more likely to give the stuffing a stronger flavour. An indispensable tool in the kitchen, they are incredibly thin and pliable, allowing for easy shaping and folding. While every care has been taken to ensure product information is correct, food products are constantly being reformulated.

BonneBouffe,is a connoisseur of gourmet food delights, delivering exquisite tasting French products.I just need to remember not to fluff out the pastry too much, because it made it hard for me to cut the parchment paper that tied it together. INGREDIENTS: WHEAT flour (34%), water, salt, sunflower oil, preservatives: calcium propionate, sorbic acid, emulsifier; soy lecithin. My Mum introduced to me to Brick only last year when she had a go at making her own spring rolls with it. When fried they are crisper than filo pastry and when baked they have a dry, melt-in-the-mouth crunchiness.

Braewat is a Moroccan form of brik in which is prepped the same way but usually used with french pastry dough (puff pastry) and is baked rather than fried. Whilst we endeavour the ensure the continued accuracy of all product, pricing and nutritional data at all times, we do not accept liability for any inaccuracies or incorrect information contained on this site. If you require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. I definitely know that when my fig tree gives me fruit this year, I'll be doing something with that and mascarpone cheese. My Mum is the undisputed queen of the nibble and her delicate little rolls stuffed with noodles; vegetables and prawns were delicious, especially when dunked into some sweet chilli sauce.WHEAT flour, water, salt, sunflower oil, Preservatives: calcium propionate, Sorbic acid, acids: citric acid, emulsifier: SOY lecithin.