Anchovy palmiers

Anchovy palmiers

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 10 mins Cook: 15 mins Plus chilling


Makes 16
Roll puff pastry up with anchovies and Parmesan cheese and bake to create a simple but impressive nibble or canapé

Nutrition and extra info

  • Freeze unbaked

Nutrition: per palmier

  • kcal85
  • fat5g
  • saturates3g
  • carbs5g
  • sugars0g
  • fibre0g
  • protein3g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 250g puff pastry from a block
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g can anchovy, drained



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 4 heaped tbsp finely grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Roll out the pastry to a 24 x 26cm rectangle. Brush with a little egg and place 4 spaced-out rows of anchovies over the pastry, parallel to the longest sides. Sprinkle the Parmesan between the rows.

  2. Roll up the pastry from each long side to meet in the middle, brushing with a little egg to help it stick. Using a very sharp knife, cut into thin slices. Place slices a little apart on a baking sheet lined with baking parchment. Chill for at least 30 mins, or cover with cling film and chill for up to 24 hrs.

  3. Heat oven to 200C/180C fan/gas 6. Bake for 12-15 mins until the pastry is crisp and golden.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Feb, 2015
I have made these today for a friend's birthday buffet tea. Anchovies are not everyone's cup of tea so I've substituted anchovies for 2 fillings: pesto & parmesan and tomato paste with chopped green olives. I will be cooking them last minute and trying to keep them warm for serving. These canapes are always best served hot.
3rd Nov, 2014
These are yummy, though best eaten straight away (they are unpleasant the next day) Many filling combinations could be possible. A brilliant canapé. I would recommend mushing the anchovies though- so you don't get lumps which can be a bit too fishy for some. I will make these again.
20th Jan, 2013
I thought they were delicious but a little dry. I served these at a drinks party and with hindsight, I should have baked them at the last minute and serve them fresh out the oven. Definitely very easy to make!
14th Dec, 2012
Really good but smaller than I thought they would be but I might have rolled them up the wrong way as I got 32!
12th Dec, 2012
Has anyone frozen them unbaked? If so, it is OK to simply freeze the roll then cut it up once it's defrosted - or do you need to freeze them on the baking trays already cut up? Thanks.
28th Nov, 2012
Such an easy, delicious and quick recipe - I love it and all my guests have been very impressed!
1st Sep, 2012
Have made these at least 4 times in the past few weeks - they are very moreish !!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?