Please always read the labels, warnings, and directions provided with the product before using or consuming a product. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. We brush it with honey butter or sweetened fruit puree, sprinkle with sugar, and bake until it starts to brown.

It can be used as an alternative to filo pastry to make samosas and other light pastry parcels whether sweet or savoury.We are producers of french crêpes (very thin crêpes) and ‘feuilles de brick’ in Montreal (Quebec, Canada). For those occasions when you want to get back to nature, the Herta Leaf x 8 pack is now available in "Herta Brick". They can be used for either savoury or sweet dishes, just fill them with your favorite combination of meat, seafood, vegetables, fruits, chocolate or nuts before cooking. WHEAT flour, water, salt, sunflower oil, Preservatives: calcium propionate, Sorbic acid, acids: citric acid, emulsifier: SOY lecithin. While every care has been taken to ensure product information is correct, food products are constantly being reformulated.

Fulillet De Brick, like phyllo dough, is buttered and layered to form a wrapper or crust that bakes to a lovely golden color and has a crisp, crunchy, flaky texture. Tastes very good, SO easy to cook, no oil needed just a hot pan will bring it to a beautiful golden crisp, really happy with it! 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. Feuille de Brick is from North Africa, it looks and feels like a fine, lacy cloth with a satiny sheen and texture. I used the feuilles de brick (or "brique") to make cornets which were resistant enough to be filled with crême fraîche and finely chopped samphire to serve as an accompaniment to smoked salmon - and, on another occasion, filled with the same mixture plus salmon pieces.In this featured dessert I fill the Feuilles De Brick with caramelized apples along with a passion fruit beurre blanc. 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.