For the puff pastry snails with anchovies, cover the puff pastry with the ingredients, form the long side into a roll, freeze lightly for a short time and then cut down slices about 2 cm thick. Bake in the oven at 180°C for about 25 minutes.
It goes very well with a Romanesco salsa. To make it, roast the peppers in the oven or over an open flame until the skin blisters black. Then gently rinse the skin.Toast almonds and bread cubes and mix with all other ingredients of the salsa and blend in a blender.
Serve together with the baked puff pastry buns.