Snail Strudel Recipe

Name: Snail Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bulbs fennel, diced; 1 medium onion, minced; 8 medium mushrooms, stems removed, buttons thinly sliced; 2 leeks, whites only, diced; 6 tablespoons unsalted butter; 1 large ripe tomato, peeled, seeded and diced; 8 cloves garlic, minced; 4 tablespoons dry vermouth; 6 ounces cream; 4 tablespoons unsalted butter, melted; 8 ounces canned snails, drained and halved; Salt and pepper to taste; 20 sheets phyllo dough, approximately

Servings: persons

2 bulbs fennel, diced
1 medium onion, minced
8 medium mushrooms, stems removed, buttons thinly sliced
2 leeks, whites only, diced
6 tablespoons unsalted butter
1 large ripe tomato, peeled, seeded and diced
8 cloves garlic, minced
4 tablespoons dry vermouth
6 ounces cream
4 tablespoons unsalted butter, melted
8 ounces canned snails, drained and halved
Salt and pepper to taste
20 sheets phyllo dough, approximately

1
Saute fennel, onion, mushrooms and leeks over high heat in 2 tablespoons butter until limp, without browning.
2
Add tomato and garlic and cook 2 minutes more.
3
Add vermouth and reduce over high heat for one minute.
4
Add cream and continue reducing while whisking.
5
When the cream thickens (after about 1 to 2 minutes) whisk in 4 tablespoons butter.
6
Stir in the snails.
7
Season with salt and pepper and cool in the refrigerator until the mixture solidifies.
8
Spoon out one heaping tablespoon of the snail mixture on each prepared phyllo sheet.
9
Roll strudel as follows: Place filling about three inches from top of leaf; fold the three inches of dough over the filling.
10
Fold left third of leaf over filling; fold over right third of leaf and then roll up from top.
11
Place seam side down on baking sheet and brush with remaining 4 tablespoons melted butter.
12
Bake 12 to 14 minutes at 425 degrees until golden.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 bulbs fennel, diced, 1 medium onion, minced, 8 medium mushrooms, stems removed, buttons thinly sliced, 2 leeks, whites only, diced, and more.

Yes, Snail Strudel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Snail Strudel

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