Snail Strudel
- Total Time
- About 45 minutes
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Ingredients
- 2bulbs fennel, diced
- 1medium onion, minced
- 8medium mushrooms, stems removed, buttons thinly sliced
- 2leeks, whites only, diced
- 6tablespoons unsalted butter
- 1large ripe tomato, peeled, seeded and diced
- 8cloves garlic, minced
- 4tablespoons dry vermouth
- 6ounces cream
- 4tablespoons unsalted butter, melted
- 8ounces canned snails, drained and halved
- Salt and pepper to taste
- 20sheets phyllo dough, approximately
Nutritional analysis per serving (19 servings)
179 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 252 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute fennel, onion, mushrooms and leeks over high heat in 2 tablespoons butter until limp, without browning. Add tomato and garlic and cook 2 minutes more.
- Step 2
Add vermouth and reduce over high heat for one minute. Add cream and continue reducing while whisking. When the cream thickens (after about 1 to 2 minutes) whisk in 4 tablespoons butter. Stir in the snails. Season with salt and pepper and cool in the refrigerator until the mixture solidifies.
- Step 3
Spoon out one heaping tablespoon of the snail mixture on each prepared phyllo sheet.
- Step 4
Roll strudel as follows: Place filling about three inches from top of leaf; fold the three inches of dough over the filling. Fold left third of leaf over filling; fold over right third of leaf and then roll up from top. Place seam side down on baking sheet and brush with remaining 4 tablespoons melted butter. Bake 12 to 14 minutes at 425 degrees until golden.
Private Notes