Feuilles de brick vs. Pâte filo
For those of you who have never used feuilles de brick or phyllo dough before, I found Marmiton.org’s comparison does a great job of explaining it.
http://www.marmiton.org/Magazine/Tendances-Gourmandes_brick-filo_1.aspx
The whole site is in French, and if you cannot read French, then use Google’s translate bar, it’ll give you a fairly good translation. It gives a basic description, where it originated from, what it’s made of, how to keep it and different ways on using it.