TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Sausage and Cheese Puffs

Crab Puffs

Mushroom and Goat Cheese Tarts in Mini Phyllo Cups

Linguine with Anchovy Sauce

Appetizer and Party Food Recipes

Italian Recipes

Anchovy Puffs

Makes about 5 dozen puffs

I love hors d'oeuvres and party foods. They can be a lot of work but, when a special occasion comes along, I go for it. These anchovy pastry puffs are relatively easy and delicious. The original recipe I found called for anchovy paste, but I prefer making my own from canned anchovies. I also added the garlic. Even people who do not think they like anchovies will love these pastries because the flavor of cooked anchovies is very mellow, pleasantly salty and somewhat nutty.

Ingredients

  • 1 package (3 ounces) cream cheese, room temperature (see notes below)
  • 1/2 cup butter, room temperature (see notes below)
  • 1 cup all-purpose flour
  • 1 can (2 ounces) anchovy fillets, drained, rinsed and dried in paper towels
  • 2 teaspoons minced garlic
  • Olive oil

Beat cream cheese with butter until well blended. Add flour and mix thoroughly. Transfer dough to a plastic bag and flatten into disc. Chill.

Heat a small, non-stick skillet over medium heat. Add just enough olive oil, about 1 teaspoon, to make a film in bottom of the skillet and reduce heat to low. Add garlic and sauté until soft. Add anchovies and cook until anchovies melt and become a paste, being very careful not to brown. Remove from heat and cool.

Preheat oven to 400º F. Roll dough out on lightly floured surface to thickness of about 1/8-inch. Cut into 2-inch rounds. Thinly spread round each with the anchovy mixture, leaving a little space around the edges. Fold over and crimp edges with a fork. Transfer to an ungreased baking sheet and bake until lightly golden, about 8-10 minutes. Serve hot or room temperature.

Notes: I always use unsalted butter and reduced fat cream cheese. Leftovers can be stored in the freezer and reheated, without thawing, at 400° just until hot.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.