Anchovy Twists The New York Times Yield: 48 twists 8 ounces soft cream cheese 1 cup soft butter 2¼ cups flour 4 two-ounce cans anchovy fillets 1 egg, lightly beaten Beat the cream cheese and butter together. Stir in the flour and mix well. Wrap the dough in wax paper and chill at least four hours or overnight. Preheat oven to 375o. Divide the dough into quarters. Roll out one-quarter on a lightly floured board to a rectangle about 12 by 6 inches. Pat the excess oil from one can of anchovy fillets and line up the fillets in rows, one-half inch apart, over half the dough. Moisten dough between fillets with water. Fold over other half of dough and press down in between the fillets. Cut into sticks so that each one encloses an anchovy. Twist slightly and place on a baking sheet. Brush with the egg and bake 15 minutes or until lightly browned and done. Repeat with the remaining dough and anchovies. These will keep in a tightly covered tin for two weeks.

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