Snail Strudel

Name: Snail Strudel
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

13 ingredients

12 steps

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

Directions

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.