My mother used to make these--pastry rolled out spread with anchovy something, then rolled
up, cut across, baked, the pastry expanded a bit, became flaky, they were absolutely delicious.
She is gone so I can't ask her what she did.
I remember anchovy, I DON'T think it was mixed with cream cheese, could it have been another cheese?
Any ideas, pastry cooks?
I am baffled.