Anchovy Palmiers with Parmesan

• puff pastry↗250 g

  from block

• egg↗1

  beaten

• canned anchovies↗50 g

  drained

• finely grated parmesan4 packed tbsp

Step-by-step instructions

1. 1

   Roll out the puff pastry into a 24 × 26 cm rectangle. Brush it with the beaten egg and arrange four evenly spaced rows of anchovies parallel to the long sides of the pastry. Sprinkle the finely grated parmesan between the rows.

2. 2

   Fold the pastry from each long side toward the center, brushing again with beaten egg so the layers stick together. Using a very sharp knife, cut into thin slices. Arrange the slices spaced apart on a baking tray lined with parchment paper. Chill for at least 30 minutes or cover with film and refrigerate for up to 24 hours.

3. 3

   Preheat the oven to 200 °C (180 °C with convection/gas 6). Bake for 12–15 minutes until the puff pastry is crisp and golden.