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Anchovy Twist
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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
Category: Apps & Snacks
Cookbooks: Cooking with Carl, Hugh and Your Friends, All
Recipe #760 was added on February 02, 2007 by deebeeeff and last updated on November 23, 2021.


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