So, I saw some folks chatting here about phyllo and decided to jump in. I have been looking for good ways to make Ice Cram Cones. I LOVE making Ice Cream at home in summer. always a touch of a let down when I have to put it in a store bought cone. so, I have been hunting other ways to serve it. In my searches I saw a reference to Feuille de Brick. having never heard of it, I started looking deeper. WOW, how simple! I don't think I would EVER be able to bring myself to purchase this because it is SO simple to make. and, making your own would offer ways to make any shape. I have been planning a batch of Baklava soon and making my own Feuille for the pastry would be PERFECT! when I saw demos of this pastry the first time, one thing came to mind. remember in elementary school, when we put glue on our fingers, let it dry, then peeled it away to reveal a perfect copy of our prints? yeah, that is what this reminds me of doing! Peeling it off the skillet and buttering generously. what a NEAT cool thing!! What is the basic difference between Feuille and Phyllo? is it a different type of grains? Just wondering. finding this is a GodSend for me. I LOVE things like Enciladas and sandwiches and so on but, for medical reasons I have to keep my carbs low. this gives me a taste of breadiness with SO very little actual grain involved. it holds a food packet together nicely in just about any form, again, with minimal carbs involved. and, the current gluten free phase, which, frankly, most people have NO idea what this is or WHY they are doing it except it is the 'ho' thing. OK. well, if nothing else, it has caused the gluten free section of every store to increase which offers many new and until now unheard of options for true celiac patients. that's is a great thing. I know there is a way to use this preparation with rice flour & corn starch and that would be gluten free. Is it something like that which divides Feuille and phyllo?