Full Page 4 x 6 5 x 7

8 ozs. soft cream cheese
1 c. soft butter or margarine
2 1/4 c. flour
4 2-oz. cans anchovy fillets (these are flat)
1 egg, slightly beaten

Beat cream cheese and butter together, stir in flour and mix well. Wrap dough in wax paper and chill at least 4 hours or overnight.
Preheat oven to 375°. Divide dough into quarters. Roll out one quarter on a lightly floured board to rectangle about 12 by 6 inches. Pat excess oil from one can of anchovy fillets and line up fillets in rows, 1/2 inch apart over half the dough. Moisten dough between fillets with water. Fold over the other half of dough and press down in between fillets, cut into sticks so that each one encloses an anchovy. Twist slightly and place on baking sheet. Brush with egg and bake 15 minutes or until lightly browned and done.
Repeat with remaining dough and anchovies.
Note: These will keep in a tightly covered tin for
two weeks.
I usually find half the recipe is sufficient. You can make them in A. M. and bake them just before serving.

48 twists
Keywords: appetizers,seafood,anchovies   Category: Appetizers    Cookbooks: Carl and Hugh
Recipe by Mildred Mills     Added: February 02, 2007 by deebeeeff     Last Updated: November 26, 2014
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