Sweet Intestines with Bloody Glass for Halloween

Published: October 28, 2012 · Last Modified: October 28, 2022 · by Samantha Ferraro · 62 Comments

Puff pastry intestines are perfect for Halloween! Puff pastry is filled with a sweet mascarpone filling and rolled up to look like intestines and drizzled with a sweet bloody “raspberry jam” and finished with shards of edible glass.

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 and I found this idea to make “intestines”. Cool huh? Of course I couldn’t stop there! 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?

Edible Halloween Intestines

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.

How to Make Edible Intestines for Halloween

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.

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