When it comes to Halloween, I tend to like the more mellow decorations and festivities. That is, cute usually trumps gory.
But, as the saying goes, there’s a first time for everything. How could I have knocked it ’til I tried it?
Apparently gory can still be scrumptious. And puff pastry will never look the same to me. Consuming something reminiscent of human intestines requires a very open mind and entire lack of eye-stomach coordination. It’s the closest that a potentially meatless dish could get to cannibalism.
If you’re looking for a cute or kid-friendly Halloween recipe, you needn’t read any further – head on over to check out witch-in-the-ditch cupcakes or mummy meatloaf. But if you’re looking for some fright factor or a Halloween party conversation piece, this is definitely for you!
Halloween Puff Pastry Intestines
Slightly Adapted From Canary Girl
- 1 package (17.3 ounces) frozen puff pastry
- 3 cups filling of your choice (savory or sweet)
- 1 egg, beaten
- red food coloring
- small paintbrush
- Thaw puff pastry according to package’s directions. Preheat oven to 375 degrees F and line a 9″ x 13″ baking pan with parchment paper.
- Divide each sheet of puff pastry lengthwise into 6 strips. Lightly flour an expansive counter or other surface and lay each strip next to one another. Press and seal the seams between strips.
- Spread your filling of choice down the entire length of the dough, leaving a bit of space on each side to pinch closed.
- Pinch the entire length of the dough closed, stretching the dough slightly around the filling as you go.
- Carefully lift intestine onto baking sheet, seam-side down, and form an “intestine-like” pattern.
- Brush puff pastry with beaten egg. Dip small paintbrush into red food coloring and draw ”blood” in the creases.
- Bake about 20 minutes, or until golden brown.