Feuille De Brick

by Eddy Van Damme on June 28, 2010

At times when I need plated desserts with impact but are also very quick to make I reach for Feuilles De Brick. The paper thin, non brittle and very easy to handle leaves are full of possibilities.  No matter what time of year I always put them to good use.  Since Feuilles De Brick have a very slight salty edge to them I ensure that whatever I pair them with will perfectly harmonize. In this featured dessert I fill the Feuilles De Brick with caramelized apples along with a passion fruit beurre blanc.

Apples and passion fruit is one of my favorite combinations. The floral exotic tones of passion fruit combined with its acidity works exceptionally well with caramelized apples. Warm served apple desserts love the company of a creamy sauce or ice cream and that’s why I serve these apple purses with a passion fruit beurre blanc.

For many but not all of my apple desserts I reach for an equal amount of Golden delicious and Granny Smith apples. The reason is twofold, this combination makes for a good flavor and acidity balance and these apple varieties are available year round.

Getting it all together!

If desired prepare the caramelized apples a day in advance and keep refrigerated. The passion fruit beurre blanc can also be made in advance and gently reheated over a Bain Marie or microwave. The assembly of the apple dessert in Feuilles De Brick can be done in the morning and kept refrigerated until baked.

Caramelized apples in Feuille De Brick

Yield: 4 desserts

8 (8) Feuille De Brick leaves 8
As needed (a/n) Melted butter a/n
As needed (a/n) Almond flour or bread crumbs a/n
As needed (a/n) Extra fine granulated sugar a/n
Recipe below (r/b) Caramelized apples r/b
  1. Brush a Feuille De Brick lightly with melted butter. Sprinkle sparingly with granulated sugar. Cover with another sheet of Feuille De Brick and repeat with butter and sugar.
  2. In the center of the sheet sprinkle with almond flour or bread crumbs. Cover with caramelized apples. Create a purse and tie with a strip of parchment paper.
  3. Refrigerate (To bake later) or bake immediately in a 400°F (200°C) oven until well golden, about 15 minutes.
  4. Serve immediately with passion fruit beurre blanc and perhaps blackberry compote.

Caramelized apples

Yield: 4 desserts

2 Tablespoons (1 oz) Unsalted butter 30 g
¼ cup (2 oz) Extra fine granulated sugar 60 g
2 (2) Golden delicious apples 2
2 (2 ) Granny Smith apples 2
2 Tablespoons (1 oz) Calvados or apple liquor (Opt) 30 gram
¼ teaspoon ( ¼ tsp) Vanilla bean paste 1 g
¼ teaspoon ( ¼ tsp) Cinnamon pinch
  1. Peel and cut the apples in 16 equal slices do not place in acidulated water.
  2. In a sauté pan stir the butter and sugar over medium-high heat to a caramel. Add the apple slices and sauté the apples until fork tender. Add the liquor and flambé remove from heat and add the vanilla and cinnamon.

Passion fruit beurre blanc

Yield:  4 servings

4 Tablespoons (2  oz) Unsalted butter 60 g
¼ Cup (2 oz) Passion fruit juice-puree 60 g
½  cup (2 oz) Confectioners-powdered sugar 60 g
  1. Combine the ingredients in a bowl and stir over a Bain Marie to about 120°F (50°C).
  2. When needed reheat but do not exceed the above temperatures.

20 comments on “Feuille De Brick

  1. Hilary Adams on said:

    I have never heard of this and wish that I could be in your kitchen to see it up close and to try it. This sounds really interesting. I love caramelized apples and this looks to be a really unique way to serve them! Thanks, Chef!!

  2. Espectacular paso a paso!! un beso

  3. Eddy, I have to say I feel like I get more round just looking at your creations. So beautiful and so delicious looking! I love cooked apples in all their forms. You had me drooling after you wrote the word ” Caramelised, that will get me every time!

  4. Jean-Michel on said:

    I love Feuille de Brick.

  5. Dawna on said:

    Where may I buy feuille de brik in the new England area., or anywhere else for that matter!

  6. Dawna on said:

    Where do I buy feuille de brik?

  7. Eddy Van Damme on said:

    Hi Dawna,

    If you cannot find it in a better stocked grocery store I would simply get it over the internet. It is very easy to find there. Can you believe I remember a time when Fillo was hard to find!
    Since it is such a pleasure to work with and the taste is excellent Feuille De Brick is used by many professional chefs. Therefore wholesale food suppliers also have it in stock.
    All the best and thank you for your question,

  8. Diana Wallace on said:

    So much fun to make! I love impressing guests with this marvelous creation!

  9. Simran on said:

    Can i use fillo instead of feuilles de brick or will it end up tasting like baklava?

  10. Eddy Van Damme on said:

    It will not taste like baklava but fillo does has a different flavor.

  11. Patricia on said:

    You can buy feuille de brick at Waitrose Supermarkets.

  12. From a fellow resident of New England (Cambridge, to be more specific). Did you ever find a place to buy feuilles de brick (or oblea sheets) in the area?



  13. I’ve been trying to find a source for feiulles de brick since I was in Avignon in ’03. At the restaurant where I was doing a stage we would make saffron butter, paint it on feiulles de brick, and wrap it around shrimp, then sautee. Since I was just a lowly stageur in garde manger I never got to taste one, even though I pre-assembled dozens (hundreds?) I say “pre-assembled”, because, of course, I wasnt allowed to actually cook them.

    Anyway, one of these days I will get some feuilles de brick and make the dish to see what it tastes like. They are available at Amazon.com, but shipping is as much as the dough, and a total of $37 to fulfill my curiousity is a bit much.

    I now live in the SF Bay Area, where all sorts of ingredients are readily available, but I gave up asking for brick, even at the most exotic groceries. Even in this mecca of food when I ask for “brick dough” or “feiulled de brick” I get blank stares. Its definitely interesting that it is readily available in Houston.

  14. Emmanuelle Bianchin on said:

    Dear Chef Eddy :
    I was surfing on the net looking for new recipes using ‘feuilles de brick’ (pastry sheets) and was pleased to find your blog.
    We are producers of french crêpes (very thin crêpes) and ‘feuilles de brick’ in Montreal (Quebec, Canada).
    It would be a pleasure to send you our product so that you can test it for your recipes.
    Should you be interested, it would be a pleasure to hear from you.
    Kind regards,

  15. Chef, all of your presentations are always so beautiful. I love this recipe because caramelized apples are a favorite in my household so I often to try to think of new ways of incorporating it in my desserts, whether its in pie, cobbler, or a cake. Not only is this easy but its also very lovely. Thanks Chef!

  16. Hi guys,

    I too have had a hard time finding these Feuille de briques. On-line thru Amazon……the package came DRY and unusable. I live in Miami, Fl. Can anyone tell me where i can get fresh briques?

  17. James Gillard on said:

    G’dday from Australia.

    If you have any Lebanese Restaurants in your town/city/megalopolis try them, or alternatively, any halal or Arabic store…that’s where I sourced mine. Good luck!

  18. Erica Harrell on said:

    I thought this dessert came out so beautiful. I felt it was easy to make, but next time I need to
    to make sure that I have less juice for the apples and maybe more almond flour or cake crumbs.
    The dessert was to wet on the bottom.

  19. Erica Harrell on said:

    I loved the passion fruit sauce, it had just the right tangy and sweet combo. Great sauce for this dessert or any ice cream.

  20. Eileen Mier on said:

    This is absolutely stunning, and it tastes wonderful with the vanilla bean ice cream and caramel sauce that we made. 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.

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