v=1635966322","width":1754},{"alt":null,"id":24160986759335,"position":2,"preview_image":{"aspect_ratio":1. 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. Feuilles de brick is often compared to filo pastry, but it is a little thicker, and doesn’t crack as much as filo (phyllo) does when folded. 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. Would have been perfect if they weren't delivered folded in half, which resulted in almost all of the sheets having tears in the middle.

But left to bake for 20 minutes, the Brick pastry worked its magic and out came lovely looking envelopes of scrummy stuff! v=1635966322","options":["Title"],"media":[{"alt":null,"id":24160986726567,"position":1,"preview_image":{"aspect_ratio":1. I mixed up some finely chopped apple with dates, sugar and cinnamon and wrapped it in the pastry, brushed with butter and baked for 20 minutes.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.

At times when I need plated desserts with impact but are also very quick to make I reach for Feuilles De Brick.

You could fill them with whatever you like but I would suggest that you keep the filling quite dry so that you do not soak the pastry and risk tearing. If you require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label.