Puff Pastry with Anchovy Butter

Name: Puff Pastry with Anchovy Butter (Feuilletés D’anchois)
Cuisine: France
Ingredients: ⅛ teaspoon freshly ground pepper; 1 teaspoon Dijon mustard; Juice of ½ lemon; 10 anchovy fillets, finely chopped; Butter, for baking sheet; ½ recipe Rough Puff Pastry or 1 pound store-bought puff pastry; ½ recipe Rough Puff Pastry or 1 pound store-bought puff pastry; 1 egg, beaten; 10 tablespoons (1 stick; 4 ounces) butter, softened to room temperature

Feuilletés D’anchois

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

THIS DELICIOUS puff-pastry hors d’oeuvre is excellent with cocktails. The warm strips of flaky pastry filled with the delicately flavored anchovy butter are a pleasant surprise.

Ingredients

Butter, for baking sheet
½ recipe Rough Puff Pastry or 1 pound store-bought puff pastry

Europe
France
Starter
Pastry
Pescatarian

Method

Preheat the oven to 400°F with the rack set in the lower third of the oven. Lightly butter a 17 x 14-inch baking sheet.
Roll the pastry into a rectangle