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This easy puff pastry anchovy recipe features salty, briny, umami anchovies layered between sheets of puff pastry, garnished with sesame seeds, and baked until golden brown. These easy anchovy sticks make a fantastic addition to any appetizer tray!
What Inspired This Puff Pastry Anchovy Recipe
Back in pastry school, we wrapped up the Intermediate Pâtisserie unit with a lesson on savory appetizers—think cheese straws, miniature pizzas, egg tartlets, cheese straws, pesto pinwheels, and vol-au-vents.
We prepared a range of appetizers that afternoon, with each student assigned to a different recipe. There were a few dishes that everybody wanted to make (I remember the miniature pepperoni pizzas being especially popular!) but nobody wanted the anchovy recipe. Except me.
I love anything salty and briny (like capers and black olives…yum!) so anchovies are right up my alley. They add an umami note to many dishes. I find that anchovies work especially well in sauces, salads, pastas (just last night I made a tasty dish with pasta, tomatoes, anchovies, and arugula). They’re also a key component in a classic Caesar salad dressing. In fact, one of my all-time favorite pizza combos features black olives, anchovies, capers, onions, and tuna, with chopped parsley and a healthy dose of chili flakes sprinkled on top.
That day at Le Cordon Bleu, I made the anchovy puff pastry recipe all by myself. (I think I ate the finished product all by myself, too, and took the rest home with me for later!) I still don’t fully understand why everyone doesn’t love anchovies as much as I do, but hey…more anchovy sticks for me is still a win in my book!
These easy anchovy sticks draw inspiration from the recipe I made in pastry school. My version features just a handful of ingredients: Store-bought puff pastry, a tin of anchovy filets, some egg wash, and sesame seeds to decorate.
An Easy Four-Ingredient Anchovies Appetizer
This anchovies appetizer comes together in less than a hour, so it’s a great option entertaining. In fact, I purposely chose to post this recipe in late December because these make a lovely addition to any New Year’s Eve cocktail party platter, especially if paired with a few of my other puff pastry appetizers!
Even if you think you aren’t a fan of anchovies, I encourage you to give this recipe a try. The finished puff pastry sticks are not “fishy” or overpowering; the anchovies simply add a salty, umami note which pairs well with the flaky pastry and the sesame seeds on top.
An Unexpected Anchovy Shortage
Hopefully you’ll have an easier time locating anchovies than I did.
The week I planned to develop this recipe, I could not find tinned anchovies anywhere. I found myself on an anchovy scavenger hunt, visiting multiple grocery stores only to find the shelves completely bare.
At the time I joked that there must be an anchovy recipe making the rounds on TikTok, but unfortunately the reality is a bit more serious:
El Niño weather patterns in the Pacific Ocean have disrupted anchovy production in Peru (the largest producer of anchovies in the world!), with the cancellation of fishing season creating a subsequent anchovy shortage.
Anchovy Stick Tips and Tricks
There really is not a good substitute for the anchovies in this recipe—with only four ingredients, they are the star player here. If you can’t find anchovies due to the aforementioned shortage, I suggest bookmarking this recipe for another day.
I make this anchovy recipe with store-bought puff pastry, because it allows me to pull everything together in under an hour. (Plus, I pretty much always have a box of puff pastry in the fridge or freezer!) If you’re someone who makes your own puff pastry, you can certainly use it here.
If you don’t like sesame seeds or have a sesame allergy, try substituting poppy seeds or caraway seeds. You can also omit the seeds altogether. I wouldn’t suggest sprinkling the sticks with sea salt; the anchovies provide plenty of saltiness all on their own.
Make-Ahead and Storage Suggestions
This anchovy recipe is best enjoyed on the day the puff pastry sticks are made, and ideally while still slightly warm. They don’t do very well when stored overnight.
If you do have leftovers, I suggest freezing the baked anchovy sticks in an airtight container between layers of parchment, then gently rewarming in a 350° F oven for 5-10 minutes when ready to serve.
My other “make-ahead” tip is actually a “shop-ahead” tip! With the anchovy shortage causing inconsistent grocery store stock, find anchovies on the shelves when you need them has become very hit-or-miss. I’ve taken to stocking up on tins of anchovies whenever my grocery store receives a fresh supply. That way I always have them on hand when an anchovy craving strikes, without having to visit 3-4 stores in the hopes of finding a single tin.
More puff pastry recipes you might enjoy:
Easy Puff Pastry Appetiziers
Savory Pithivier with Mushrooms and Potatoes
Puff Pastry Hand Pies with Blue Cheese, Leeks, and Walnuts
If you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Puff Pastry Anchovy Sticks
- Total Time: 45 minutes
- Yield: 16-17 6-inch anchovy sticks 1x
Description
Salty, umami anchovies layered between sheets of puff pastry, garnished with sesame seeds, and baked until golden brown. This four-ingredient appetizer comes together in less than a hour!
Ingredients
1 sheet puff pastry, thawed according to package directions if frozen
15–16 4-inch-long anchovy filets (1 50-gram/2-ounce tin)
1 egg, lightly beaten
1 tablespoon sesame seeds
All-purpose flour, for dusting countertop
Instructions
Preheat oven to 400° F / 205° C. Line a half-sheet rimmed tray with baking parchment.
Lightly dust a silicone rolling mat with flour. Unroll puff pastry and use a rolling pin to roll the pastry, or a sharp knife to trim it into 10 x 12-inch rectangle.
Slice the rectangle in half to form two 6 x 10-inch rectangles. Rotate the silicone mat so that the longer sides of the rectangles are facing you.
With a pastry brush, apply a thin layer of egg wash to both rectangles.
Arrange the anchovies on the bottom rectangle in 4 horizontal rows of 3-4 anchovies each, allowing about 1 inch of space in between each row, and a 1-inch border along the top and bottom edges.
Apply an additional strip of egg wash along the top and bottom borders.
Top with the second puff pastry rectangle.*
With your fingertips, pat down the pastry until it fits snugly around the anchovies. It will have a ridged appearance, almost like a street with speed bumps.
Brush the top of the pastry with egg wash.
Sprinkle generously with sesame seeds, distributing the seeds evenly over the entire surface.
With a sharp knife, slice the rectangle vertically into strips, each about 1/2-inch – 5/8-inches wide (but don’t worry if they aren’t perfectly precise!) You should have approximately 16-17 strips.
Transfer to prepared tray, allowing 1-2 inches of space in between for the sticks to puff as they bake.
Bake in preheated oven for 15 minutes, or until flaky and golden brown.
Cool on tray for 5 minutes, then use a metal spatula to transfer anchovy sticks to a wire cooling rack. Serve slightly warm or at room temperature.
Notes
*A lightly floured metal spatula can make the transfer process easier!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Oven
- Cuisine: Savory Pastry