669 aka rugelach rugulach snails schnecken Recipes

cream cheese, at room temperature, unsalted butter, at room temperature, granulated sugar plus 9 tbsp, kosher salt, pure vanilla extract, all-purpose flour, light brown sugar , packed, ground cinnamon, raisins, walnuts, finely chopped, apricot preserves , pureed in a food processor, egg beaten with 1 tbsp milk, for egg wash

kuhol (snails), peppers, sliced, chilli pepper, minced, kangkong leaves and stalk (water spinach), gata (coconut milk), water, crushed garlic, minced ginger root, red onion, chopped, bagoong (shrimp fry paste), oil, salt to taste

cold cream cheese, cut into 4 pieces, cold unsalted butter, cut into 4 pieces, all-purpose flour, salt, raspberry jam , apricot jam or marmalade(i used the raspberry..very good with chocolate), sugar, ground cinnamon, nuts ( i used pecans but you can use almonds or wal ), plump , moist dried currants( i did not use these), bittersweet chocolate, finely chopped , or 2/3 cup store-bought mini chocolate chips, egg, cold water, sugar ( i used the coarse decorating )

butter, softened, cream cheese, softened, flour, sugar, cinnamon, pecans, chopped, raisins, this is the classic recipe but you can fill the dough with so many other fillings such as, chocolate chips and walnuts, raspberry preserves, apricot preserves, nutella and hazelnuts

granulated sugar, refrigerated piecrusts (such as pillsbury ), ground cinnamon, apricot jam, chopped walnuts, raisins

butter, softened, parsley, finely chopped, shallots, minced well, garlic cloves, minced well, to taste (i prefer extra ), brandy, canned french snails, snail shells

snails , purged overnight with 1/2 lb cornmeal or 2 cans escargot, virgin olive oil, onions, thinly sliced, garlic, thinly sliced, chopped fresh thyme leaves, dry white wine, black olives , with pits, basic tomato sauce , recipe follows, spanish onion, cut into 1/4-inch dice, garlic, thinly sliced, virgin olive oil, fresh thyme (or 2 tbsp dried ), carrot, finely shredded, tomatoes, crushed and mixed well with their juices, salt , to taste

cream cheese, at room temperature, unsalted butter, at room temperature, granulated sugar plus 9 tbsp, kosher salt, pure vanilla extract, all-purpose flour, light brown sugar , packed, ground cinnamon, raisins, walnuts, finely chopped, apricot preserves , pureed in a food processor, egg beaten with 1 tbsp milk, for egg wash

cream cheese, at room temperature, unsalted butter, at room temperature, granulated sugar , plus 9 tbsp, kosher salt, pure vanilla extract, all-purpose flour, plus more for rolling, light brown sugar , packed, ground cinnamon, raisins, chopped walnuts, apricot preserves , pureed in a food processor, egg beaten with 1 tbsp milk, for egg wash

sweet butter, cream cheese, sugar, salt, vanilla extract, more if too wet a dough ) flour, raspberry jelly, raisins, shredded coconut, sugar, cinnamon

cream cheese, at room temperature, unsalted butter, at room temperature, sugar, granulated sugar, kosher salt, pure vanilla extract, all-purpose flour, light brown sugar , packed, ground cinnamon, raisins, walnuts, finely chopped, apricot preserves , pureed in a food processor, egg, beaten with 1 tbsp milk, for egg wash

butter, cream cheese softened, vanilla extract, flour, sugar free preserves , strawberry or other, chopped almonds, nutmeg

i have made this many times and the recipe comes from a french/belgium restaurant i worked in once again no written recipe , but i will try and explain how i did it., we bought the escargots (ok, snails) in a a 1 or 2 lb. tub, they came frozen and cleaned, no shells. we had shells we could stuff them in, if needed., i took a small pyrex ramekin and filled it half full of a clarified unsalted-butter, parsley and a small bit of garlic mixture. i put in 6 snails and covered the top with a puff pastry sheet. i would cut the pastry to fit the ramekin with a little hanging over the sides of the ramekin and coat with a egg wash (egg white and water) and made sure it sealed, use egg wash to make sure, pastry could shrink if not sealed good ., i put in a 425 degree oven and browned the pastry. i would make some kind of design on the pastry from a small cutters, before i browned it. i served this on a small white plate with a small paper doily on it. this dish we sold for $9.95 and sold a bunch nightly., a few sliced button mushrooms would be an option

dried porcini mushrooms, white button mushrooms (or cremini), sea salt, frozen butter puff pastry, thawed, snails, strained and washed (can size 36-50 snails), butter, softened, garlic cloves, finely chopped, minced shallots, minced fresh parsley, fresh chives, finely chopped, dry white wine, sea salt, fresh ground black pepper

shallot, finely chopped, chopped parsley, garlic, minced, red wine, softened butter, salt, freshly ground black pepper, cleaned snail shells, escargots, drained, rinsed, and patted dry (or, 48 fresh snails, prepared as directed below), fresh snails in their shells, white vinegar, salt, dry white wine, onion, coarsely chopped, carrots, coarsely chopped, stalk celery, coarsely chopped, bouquet garni, garlic, mashed, salt, freshly ground black pepper

fresh foie gras , cut into 1/2-inch thick slices, unsalted butter, minced shallots, minced garlic, button mushrooms, rinsed well and finely chopped, salt, freshly ground black pepper, minced fresh thyme, madeira or port, sheets puff pastry, snails, drained and rinsed (or, 48 fresh snails, prepared as directed below), egg, beaten, remaining foie gras fat and enough butter to measure 1/4 cup total, minced shallots, minced garlic, fresh thyme, chicken stock, heavy cream, fresh snails in their shells, white vinegar, salt, dry white wine, onion, coarsely chopped, carrots, coarsely chopped, stalk celery, coarsely chopped, bouquet garni, garlic, mashed, salt, freshly ground black pepper

butter, softened, parsley, finely chopped, shallots, minced well, garlic cloves, minced well, to taste (i prefer extra ), brandy, canned french snails, snail shells