Monday, December 12, 2005
The second appetizer we test drove ~ this one made the cut and we will be using it on Saturday. The recipes is modified from Gourmet 1994 (don’t remember which month).
a2-ounce can flat anchovies, rinsed patted dry, and minced
3 tablespoons mayonnaise
1 tbsp chopped Italian parsley
Zest of one lemon
1tbsp grated parmesana
1-pound package frozen puff pastry sheets, thawed
an egg wash made by beating 1 large egg with 1 tablespoon water
In a small bowl with a fork mash anchovies with mayonnaise. Stir in parsley, lemon & parmesan. On a lightly floured surface roll out both sheets of pastry into 14-inch squares and trim edges to form 13-inch squares. Brush off excess flour and spread anchovy mayonnaise evenly over 1 pastry sheet. Cover with remaining pastry sheet and press sheets together gently.
Preheat oven to 375°F.
With a 3- to 4-inch decorative cutter, such as a fish, cut pastry into shapes. Reserve scraps and cut into bite-size pieces to bake separately. (To eliminate scraps forego decorative shapes altogether and simply cut pastry into squares.)
Arrange pastries on lightly greased baking sheets and brush tops with egg wash. With the edge of a cookie cutter or the back of a sharp knife score fish. Bake pastries in oven until puffed and golden, 15 minutes.( in my oven)
These can be frozen after baking and reheated at 375 for 10 mins (from frozen) Makes about 24 anchovy puffs plus scraps.