Puff Pastry Anchovy Sticks Recipe
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My puff pastry anchovy sticks 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 come together in less than a hour, so they’re a great option for entertaining. They make a lovely addition to any charcuterie board or cocktail party appetizer platter, especially if paired with a few of my other puff pastry hors d’oeuvres!
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 to make the anchovy stick 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, and pastas, and they’re 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. And even if you think you aren’t a fan of anchovies, I encourage you to give this recipe a try. The finished sticks are not “fishy” or overpowering; the anchovies simply add a salty, umami note which pairs well with the flaky pastry and sesame seeds.
Key Ingredients
- Anchovies – You can find tinned (or sometimes, jarred) anchovies at most supermarkets. They’re usually in the aisle with the tuna, sardines, and other canned fish. Make sure you’re purchasing the flat filets, not the kind rolled around capers—these contain less product per tin, and you won’t have enough to make this recipe as written. 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, I suggest bookmarking this recipe for another day, and making another puff pastry recipe (like my cheese twists or pesto pinwheels) in the meantime.
- Puff Pastry – 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. And if using frozen pastry rather than refrigerated, remember to allow enough time for the pastry to thaw according to the manufacturer’s instructions.
- Seeds – If you don’t like sesame seeds or have a sesame allergy, try substituting poppy seeds or caraway seeds. Everything bagel seasoning makes a fun topping, too. 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.
Anchovy Stick Tips and Tricks
- Shop ahead. Anchovy availability seems to be hit-or-miss, in both the US and UK. Sometimes they’re readily available, other times the shelves are bare. The tins are tiny, so I recommend buying 3-4 at a time and keeping them in the pantry or cabinet. That way, you can make anchovy sticks whenever a craving hits.
- Brush flat parts only. When applying the egg wash, brush the flat parts of the pastry only, not the thin sides. If you brush the thin parts the sticky egg can act as a “glue,” preventing the layers from separating and puffing as the pastry bakes.
- Use just the yolk. Although I used the entire egg in the recipe below, you can make your egg wash from the yolk only, and save the meringue for another recipe, like macarons. Brushing with just the yolk will create a deeper golden brown color.
Puff Pastry Anchovy Sticks
- Total Time45 minutes
- Yield14-16 6-inch anchovy sticks 1x
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 an hour!
Ingredients
1 sheet puff pastry, thawed according to package directions if frozen
15-16 4-inch-long anchovy filets
1 egg, lightly beaten
Sesame seeds, for sprinkling
Instructions
Preheat oven to 400° F (205° C). Line a half-sheet rimmed tray with baking parchment.
Unroll puff pastry on a silicone rolling mat or lightly floured work surface. With a sharp chef’s knife, trim puff pastry into a 10 x 12-inch rectangle.
Slice rectangle in half to form two 6 x 10-inch rectangles. Rotate so the longer sides 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 chef’s knife, slice the rectangle vertically into strips, each about 1/2-inch – 5/8-inches wide. You should have approximately 14-16 strips.
Arrange on prepared tray, allowing space 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
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.
To freeze: 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.
Other Puff Pastry Recipes You Might Enjoy
Everything Bagel Puff Pastry Pinwheels
Pesto Pinwheels
Spinach and Feta Puff Pastry Parcels
Cheese and Marmite Twists
Savory Pithivier with Mushrooms and Potatoes
Puff Pastry Hand Pies with Blue Cheese, Leeks, and Walnuts
And 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!
