Not bad, but with the suggested "tweaks" I like it much better. I personally don't like to work with pyllo, so I use Pepperidge Farms puff pastry shells. Very easy to bake. Next, reduce the cream to a half pint or so. You sure don't need a quart! I found the snails somewhat bland, so when I'm draining them before sauteing them, I liberally sprinkly them with cracked black pepper, kosher salt and dill weed which gives them a very unique taste. I add all of the cream sauce to the pan and bring it to a boil. I pile about 6 snails in and around the smaller baked puff pastry shell and pour sauce over the top.
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Not bad, but with the suggested "tweaks" I like it much better. I personally don't like to...