Anchovy Pinwheels
2 people added this to their Recipe Box
This recipe makes 72 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 2828 cal |
| pro | 1 g1g pro |
| total fat | 2 g2g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 2 g2g carb |
| fibre | 00 fibre |
| chol | 6 mg6mg chol |
| sodium | 24 mg24mg sodium |
| potassium | 9 mg9mg potassium |
| % RDI: | - |
| iron | 11 iron |
| vit A | 22 vit A |
| folate | 22 folate |
- Preparation time: 15 minutes Chill: 1-1/2 hours
- Total time : 17 minutes
Ingredients
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1/2 cup cold unsalted butter 1/2 cup cold unsalted butter
- 1/2 cup cream cheese 1/2 cup cream cheese
- 1 tbsp olive oil 1 tbsp olive oil
- 1 onion , finely chopped1 onion, finely chopped
- 1 clove garlic , minced1 clove garlic, minced
- 1 can (50 g) anchovies , drained1 can (50 g) anchovies, drained
Preparation
In food processor, pulse together flour, butter and cream cheese until dough begins to come together.
Press into 2 discs; wrap each and refrigerate for 30 minutes.
In skillet, heat oil over medium-high heat; sauté onion and garlic until softened and golden, about 3 minutes. Transfer to food processor. Add anchovies; purée until smooth.
On lightly floured surface, roll out each disc of dough into 12- x 8-inch (30 x 20 cm) rectangle. Spread each with half of the anchovy mixture, leaving 1/2-inch (1 cm) border along 1 long edge. Roll up tightly toward border; press to seal. Wrap and refrigerate for 1 hour.
Cut rolls crosswise into 1/4-inch (5 mm) thick slices. Bake on parchment paper–lined baking sheets in 375°F (190°C) oven until puffed and golden brown, about 14 minutes.
Press into 2 discs; wrap each and refrigerate for 30 minutes.
In skillet, heat oil over medium-high heat; sauté onion and garlic until softened and golden, about 3 minutes. Transfer to food processor. Add anchovies; purée until smooth.
On lightly floured surface, roll out each disc of dough into 12- x 8-inch (30 x 20 cm) rectangle. Spread each with half of the anchovy mixture, leaving 1/2-inch (1 cm) border along 1 long edge. Roll up tightly toward border; press to seal. Wrap and refrigerate for 1 hour.
Cut rolls crosswise into 1/4-inch (5 mm) thick slices. Bake on parchment paper–lined baking sheets in 375°F (190°C) oven until puffed and golden brown, about 14 minutes.
Source : Canadian Living Holiday Cookbook: Fall 2010
- Keywords : Christmas; Snacks; Flour; Butter; Cream cheese; Onions; Garlic; Anchovies; Bake; 100 calories;
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