Anchovy Puff Pastry Straws
Crunchy golden straws make perfect party munchies with a glass of bubbly. The puff pastry must be cold and firm to make straight straws, so remove it from the refrigerator just before working with it.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 86 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 25 mg |
| sodium | 162 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 5% |
| vit A | 3% |
| folate | 1% |
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8 anchovy fillets (4 inches/10 cm long)
1/4 tsp (1 mL) cayenne pepper
1 egg
Half pkg (450 g pkg) frozen all-butter puff pastry, thawed and cold
Preparation:
Line large rimless baking sheet with parchment paper; set aside.
Rinse anchovies and pat dry. In bowl, toss anchovies with cayenne pepper; set aside. In separate small bowl, whisk egg with 1 tbsp (15 mL) water; set aside.
Unroll pastry onto prepared baking sheet; brush with some of the egg wash. Turn so narrow edge is closest. Starting at right side of pastry, arrange anchovies horizontally in rows about 1/2 inch (1 cm) apart so 1 end touches long edge of pastry and anchovies extend to centre of sheet. Fold left half of pastry over to meet other edge of pastry. Press firmly to remove air and seal. Freeze until firm, about 15 minutes.
Brush pastry with egg wash. Using knife or pizza cutter, trim edges; cut lengthwise into 12 strips and separate to leave some space among strips.
Bake in centre of 425°F (220°C) oven until golden, about 15 minutes. (Make-ahead: Store in airtight container for up to 2 days. Recrisp in 425°F/220°C oven for 5 minutes.)
Additional Information
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Variation
Red Pepper Puff Pastry Straws: Replace anchovies with thinly sliced roasted red pepper.
Source
Cabadian Living Magazine: January 2006
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