The pastry is Tunisian in origin, but is now made in France and is called feuille de brick. In Tunisia it was used for making deep-fried pastries filled with spinach, cheese and eggs, spiced meats or fish. Feuilles de brick look and feel like fine, lacy cloth with a satiny sheen and texture. When fried they are crisper than springroll pastry and when baked they have a dry, melt-in the-mouth crunchiness, which is better than filo. 10 Fine Pastry Sheets.
Sold in a 170g pack
Amazing product works well with fish products very pleased
Fantastic news, thank you Rhosian!
Great filo. Easy to use didn’t break. Lovely and thin.
Happy to hear you were pleased with them!