Charoset Briks

A sweet twist on a Middle Eastern classic

Charoset: A sweet, dark-colored paste made of fruits and nuts, eaten at Passover seder. The Ashkenazi version is traditionally made with apples while the Sephardic version contains dried fruits like dates and figs.

What am I going to do with my leftover charoset? That’s how this recipe came about. I made a large batch of Sephardic-style charoset and had some left after Passover. I also remembered a recipe for an Israeli version of Tuna Briks I made a while back. These were a mixture of tuna, harissa, capers and spices wrapped in phyllo dough and baked. So I decided to combine the jam-like charoset with freshly purchased phyllo dough to create sweet briks.

Phyllo dough can be a tricky product to work with. It’s important to work quickly and to keep unused sheets covered with a damp cloth to prevent it from drying out. For the purpose of this recipe, I made sure my charoset was at room temperature. The finished product was like an elevated fig cookie. Yum!


Folding Your Charoset Briks

Once you have layered your phyllo dough, cut it into thirds.

Place one tablespoon of the charoset filling at the end of each strip. You’ll need to work quickly to keep the phyllo from drying out.

Fold from the corner of the phyllo, bringing the dough up over the filling to create triangle.

Brush the end of the phyllo with egg wash to help seal the briks.

Place the completed briks on a baking sheet, coated with cooking spray. Brush the outsides with egg wash prior to baking.

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Charoset Briks

A sweet twist on a savory favorite
Prep Time 15 mins
Cook Time 10 mins
Baking Time 15 mins
Total Time 40 mins
Course Dessert, Snack
Cuisine Israeli, Jewish


  • Blender


  • 1 pkg Phyllo Dough defrosted
  • 1 Egg lightly beaten
  • Cooking Spray

For the Charoset

  • 1/2 lb Mejool Dates pitted and coarsely chopped
  • 1/2 lb Turkish (Calimyrna) Figs coarsely chopped
  • Zest and Juice of One Orange
  • 1/4 cup Lemon Juice
  • 1/2 tsp Powdered Ginger
  • 1 cup Water


  • Start by making the charoset and allowing it to cool to room temperature.
  • Preheat the oven to 350 degrees.
  • Place one sheet of phyllo dough on a large cutting surface. Coat lightly with cooking spray. Layer one sheet of phyllo over and coat light with cooking spray. Repeat until you have layered five sheets of phyllo.
  • Starting at the short end, cut the phyllo sheets into three strips.
  • Place one tablespoon of the charoset at the end of each strip. Bring the corner up over the charoset to create a triangle. Continue to fold the phyllo around the filling until you reach the end. Dab the end with the beaten egg to seal. Repeat with the remaining filling.
  • Place the completed briks on a baking sheet, coated with cooking spray. Brush the outside of the briks with egg wash and place in the oven. Bake for 15 minutes or until the phyllo is a golden brown.
  • Allow to cool and enjoy.

For the Charoset

  • Place the ingredients in a small pot and bring to a boil.
  • Reduce the heat and allow to simmer about 10 minutes, until the mixture thickens and the fruit has broken down.
  • Remove from heat and transfer the mixture to a blender. Blend to a chunky texture.
  • Allow the charoset to cool to room temperature before making the briks.

Find the Ingredients

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