3 garlic cloves, peeled and crushed
2 white onions, quartered
2 tbsp finely chopped curly parsley
1 anchovy fillet, finely chopped
freshly ground black pepper
150g/5½oz salted butter
100ml/3½fl oz crème fraîche
2 free-range egg yolks
1 packet filo pastry sheets (about 12 sheets)