I love Halloween. For one..it’s my Birthday! I know…I just love it! I remember all the costumes I would dress up in as a kid. You know the standard “girl” costumes, like a witch, an angel, a 50’s girl…my favorite was Wednesday Adams on my 11th Birthday.
And putting gory food together is even more fun. Last year I made Sweet Severed Fingers and friends had a hard time eating them from the looks. I knew I did good.
I felt like being a bit gory and fun this year, so for this Halloween themed #SundaySupper I found this idea to make “intestines”. Cool huh? Of course I couldn’t stop t here! We had to make the intestines bloody and…well…perforated. I made some edible sugar glass that cut open the intestines with “blood” oozing out. Are you excited yet?
I stuffed the intestines with a sweet filling of cream cheese and mascapone with strawberries. If it was going to ooze out, might as well be sweet and delicious. I dripped bloody raspberry preserves all over the intestines and then broke apart sugary glass to stab my intestines with. A sweet bloody mess is what this is. As it baked and puffed up, the intestines opened up and perforated, oozing out its sweet goodies and illustrating its gory and yummy insides.
1) On a floured surface, roll the puff pastry sheets so it thins out a bit. Cut each sheet lengthwise into 4 strips.
2) Lay out parchment paper on a long flat and clean surface. A long counter or table will work. Then line the puff pastry strips at each end, forming 1 long strip.
3) Use a pastry brush to brush egg wash at each end and then use your fingers to press it down and seal it.
4) Using a mixer, mix together the cream cheese, mascapone, sugar and lemon zest and mix until well incorporated. Place mixture in ziplock bag making a “pastry bag” and snip off a tiny piece of the corner.
5) Pipe the cheese mixture all the way down the puff pastry.
* I found the mixture to be a tad too thin for what I wanted, so I placed it in the fridge for about 30 minutes. Next time I may not whip so long.
6) Sprinkle strawberries on top of cream mixture making sure to not overcrowd.
7) Next, seal the ends together and pinch with your fingers. Brush with egg wash to help seal. It some oozes out you can remove some filling.
8) Very gently and slowly and once your long puff pastry is all sealed, lift it up and move it into a parchment paper lined 9×13 baking sheet. This is a good time to have some help. Arrange as neatly or neatly as you like. Brush with egg wash.
9) Bake in 350 degree oven for about 25 minutes until puff pastry begins to get golden brown.
10) To make the blood: Liquify 1 jar of raspberry preserves with a splash of water in a saucepan over medium heat. Stir with a whisk and allow to liquify. Strain through a sieve and add 1 drop of red food coloring. Mix well.
11) To make the glass: In a saucepan, dissolve sugar, water, corn syrup and cream of tartar. Stir with a whisk and use a candy thermometer to reach 315 degrees.
12) Pour sugar mixture into a foil lined baking sheet sprayed with non-stick spray and allow to cool to room temp, about an hour. Break apart “glass” using a mallet.
13) Drizzle bloody preserves over intestines and stick with glass.
Here is some more gory goodness for Halloween! Check out what everyone else made for #SundaySupper!
- Shrunken Heads in Cider – Girlichef
- Candy Corn Martini – The Messy Baker Blog
- Trick-or-Treat Wine Pairings for Halloween – ENOFYLZ
- Steak Bites with Bloody Mary Dipping Sauce – I Run for Wine
- Eggs in Purgatory – My Catholic Kitchen
- Mini Jack-o’-Lantern Sloppy Joe Pies – Small Wallet Big Appetite
- Baked Mummy Cheese Dogs – In the Kitchen with KP
- Meat Head – Ruffles & Truffles
- Goblin Eggs – Bobbi’s Kozy Kitchen
- Mummy Hot Dogs – Damn Delicious
- Spooky Kid Pizzas – Sustainable Dad
- Pumpkin Chili, Pumpkin Dip, & Wicken Witch’s Brew – Daddy Knows Less
- Monster Mash – Cindy’s Recipes & Writings
- Sloppy Worm Sandwiches – La Cocina de Leslie
- Pumpkin Whoopie Pies with Biscoff Cream – The Girl in the Little Red Kitchen
- Spooky Ogre Eye Cookies – The Realistic Nutritionist
- Jack O’ Lantern Cookies – Magnolia Days
- Spooky Good Popcorn Snack Mix – The Weekend Gourment
- White Chocolate & Coconut Dipped Strawberry Ghosts – Sue’s Nutrition Buzz
- Monster Bites – Cravings of a Lunatic
- Vegan Halloween Sugar Cookies – Hezzi-D’s Books & Cooks
- Monster Cookies – Dinners, Dishes, and Desserts
- Tunnel of Doom Cake – That Skinny Chick Can Bake
- Candy-Stuffed Rice Crispy Treat Pumpkins – Chocolate Moosey
- Crispy Graham Bones – The Meltaways
- Dulce de Leche Bat Cookies – Crispy Bits & Burnt Ends
- Witch’s Fingers – Noshing with The Nolands
- Sweet Intestines with Broken Glass – The Little Ferraro Kitchen
- Graveyard Brownies – The Wimpy Vegetarian
- Boo Candy Corn & Chocolate Chip Cookies – Hip Foodie Mom
- Bleeding Devil Cakes – Momma’s Meals
- Pumpkin Halloween Munch – Big Bear’s Wife
- Halloween Peanut Butter Cookie Dough Cake Pops – Juanita’s Cocina
- Jack-O-Lantern Carrot Cake – Galactosemia in PDX
- Ghostly Chocolate Orange Tarts – Happy Baking Days
- Messy Monster Cookies – MarocMama
- Bewitchingly Delicious Butterscotch Broomstick Cake Pops – Mama.Mommy.Mom.
- Halloween Popcorn Cake – Pippis in the Kitchen Again
- Witches Morning Gruel – In the Kitchen with Audrey
- White Chocolate & Dulce de Leche Ghosts – Vintage Kitchen Notes
- Peanut Butter Candy Bar Cookies – The Cookie A Day Challenge
- Monster Cookie Revel Bars – Baker Street
- Halloween Cereal Bars – Basic N Delicious
- Ossi di Morti (Bones of the Dead Cookies) – Webicurean
- Pumpkin Pie Pinwheels – Midlife Road Trip