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Anchovy Éclairs

Photo courtesy Weldon Owen

BY The Editors

PUBLISHED April 8, 2024

These are among the easiest savories to make. All you need are good-quality puff pastry and a jar of anchovy fillets in oil. Even people who do not like the flavor — or the look — of anchovies will enjoy these little savory puffs. Called éclairs probably because the term sounds elegant, they would make a lovely hors d'oeuvre. But in an Edwardian house at Christmastime, they are more properly served at the end of the meal, after the pudding. — The Downton Abbey Christmas Cookbook

 

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Regula Ysewijn shared this recipe when she joined us on Food with Mark Bittman.

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Anchovy Éclairs

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Makes 12 small pastries 1x

Units Scale

Ingredients

  • Flour, for the work surface
  • About 10 ounces (285 g) all-butter puff pastry, thawed according to package directions if frozen
  • 12 large or 24 small anchovy fillets in olive oil
  • 1 egg yolk, lightly beaten, for egg wash
  • Grated Gruyère cheese, for sprinkling

Instructions

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.

On a lightly floured work surface, roll out the puff pastry a scant 1/4 inch (6 mm) thick. Cut out a rectangle about 9 by 8 inches (23 by 20 cm). Cut the rectangle into 12 strips each about 4 by 1 1/2 inches (10 by 4 cm).

With the long side of each strip facing you, place I large or 2 small anchovy fillets in the middle of the pastry, leaving 1/2 inch (12 mm) uncovered on each side. Fold the top of the strip over the fillet(s), enclosing completely, and crimp the edges securely closed with a fork. Brush the top of each pastry with the egg wash and then sprinkle with a little cheese. Carefully transfer the pastries to the prepared pan, spacing them well apart.

Bake the pastries until puffed and golden, 8-10 minutes. Serve hot or at room temperature.

— Recipe from The Downton Abbey Christmas Cookbook

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