'1/4 cup of olive oil'
'1/4 cup of wheat flour'
'4 tablespoons of lemon juice'
'1 tablespoon of finely chopped onion'
'500g of snail meat, finely chopped'
'3 cloves of garlic, minced'
'3 tomatoes, diced'
'2 packages of laminated puff pastry (600g)'
'1 large onion, diced'
'Salt and black pepper to taste'
'Accessories'
'Aluminum foil'
'1/4 cup of olive oil'
'1/4 cup of wheat flour'
'4 tablespoons of lemon juice'
'1 tablespoon of finely chopped onion'
'500g of snail meat, finely chopped'
'3 cloves of garlic, minced'
'3 tomatoes, diced'
'2 packages of laminated puff pastry (600g)'
'1 large onion, diced'
'Salt and black pepper to taste'
'Accessories'
'Aluminum foil'
'Two days ahead, remove the puff pastry from the freezer and let it thaw in the refrigerator.'
'The day before, season the snails with lemon juice, salt, and black pepper.'
'Sauté the onion, garlic, tomato, and chili flakes in olive oil.'
'Add the snail meat and cook for 5 minutes.'
'Add the flour and stir until the mixture thickens.'
'Let it cool and reserve in the refrigerator.'
'The day before serving, unfold the puff pastry and place one sheet on top of another.'
'Using aluminum foil, make a roll with a diameter of 12cm and a length of 35cm.'
'Wrap the puff pastry around the filling, seal one end with excess dough, and leave the other end open.'
'Reserve in the refrigerator.'
'On the day, preheat the oven to high temperature.'
'Bake the strudel wrapped in aluminum foil for 35 minutes or until golden brown.'
'When cooled, remove the foil and fill the cavity with the filling.'
'Serve immediately.'
