Feuille de Brik is really more like spring roll wrappers than anything. I'll bet it was something the Arabs learned from the Chinese when they were trading in the olden days. Or maybe the Arabs taught it to the Chinese? But it's made in exactly the same way in both cultures. If you have ever seen Eat, Drink, Man, Woman, there is a scene in which the cooking daughter is making it while she's on the phone with her father. I fry feuille de brik because I think it is the best application. It can be baked but it never gets as crisp or golden brown in the oven. We use it for our banana crispy rolls which are a component of a roasted pineapple dessert. Sometimes, when there is a hankering for it in the pastry kitchen, the Pastry Chef and I make bourek, a North African version of spring rolls with the feuille de brik. Once, I read a recipe in Gourmet magazine where someone used spring roll wrappers to line a muffin tin and then filled it with a flourless chocolate cake batter and then baked it for a crispy chocolate mousse cake. I am sure feuille de brik would have been a better choice because it is more pliable.