The Ferguson Recipes

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Anchovy Twist
F ✖️ 🌞 🧵 🫴
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Serving Size: 48 twists
Ingredients
8 ozs. soft cream cheese 
1 c. soft butter or margarine 
2 1/4 c. flour
4 2-oz. cans anchovy fillets (these are flat)
1 egg, slightly beaten
Directions
  • Beat cream cheese and butter together, stir in flour and mix well.
  • Wrap dough in wax paper and chill at least 4 hours or overnight.
  • Preheat oven to 375°.
  • Divide dough into quarters.
  • Roll out one quarter on a lightly floured board to rectangle about 12 by 6 inches.
  • Pat excess oil from one can of anchovy fillets and line up fillets in rows, 1/2 inch apart over half the dough.
  • Moisten dough between fillets with water.
  • Fold over the other half of dough and press down in between fillets, cut into sticks so that each one encloses an anchovy.
  • Twist slightly and place on baking sheet.
  • Brush with egg and bake 15 minutes or until lightly browned and done.
  • Repeat with remaining dough and anchovies.
Note: These will keep in a tightly covered tin for two weeks.
🧑‍🍳 The Cook:  Mildred Mills 🔑 Keywords: appetizers, seafood, anchovies
🗂️ Categories: 🥨 Apps & Snacks, 🐟 Fish & Seafood
📚 Cookbooks: Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
Recipe #760 was added on February 02, 2007 and last updated on November 23, 2021.
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