Feuillete D'Escargots Et Cepes Au Santenay Recipe

Name: Feuillete D'Escargots Et Cepes Au Santenay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound puff pastry; 1 large egg yolks; 1 1/2 teaspoons water; 5 tablespoons butter, unsalted; 1/4 cup shallots chopped; 1/2 pound mushrooms chopped; 3 each cepes sliced; 24 each snails drained, rinsed; 3 tablespoons cognac; 3/4 cup wine; 1 cup stock

Servings: persons

1
Roll out your puff pastry to large rectangle, 18 inch thick.
2
Use a 5-inch oval or 4-inch round cutter to cut out 4 pieces of pastry.
3
Place them on a baking sheet.
4
Stir together the egg yolk and water and lightly brush the pastry with this egg wash.
5
Chill pastry for 30 minutes.
6
Preheat oven to 400F (200C).
7
Bake feuilletes for 20 minutes, then lower the temperature to 350F (180C) F and continue to bake until they've turned golden brown (about 5 to 10 minutes longer).
8
Cool them on a rack.
9
In a saucepan, heat 3 tablespoons of butter over medium-high heat and add the shallot, stirring until wilted.
10
Add the chanterelles and cepes and stir until quite dry.
11
Add snails and toss well.
12
Add 3 tablespoons of Cognac, light the alcohol carefully with a long handled match, and cook 1 to 2 minutes.
13
Transfer this mixture to a sieve placed over a bowl and return the pan to heat.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound puff pastry, 1 large egg yolks, 1 1/2 teaspoons water, 5 tablespoons butter, unsalted, and more.

Yes, Feuillete D'Escargots Et Cepes Au Santenay falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Feuillete D'Escargots Et Cepes Au Santenay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions