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    Home » Recipes » Dessert Recipes

    Sweet Intestines with Bloody Glass for Halloween

    Published: Oct 28, 2012 · Modified: Feb 4, 2023 by Samantha Ferraro · This post may contain affiliate links · 28 Comments

    Jump to Recipe

    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 9x13 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.

    More Holiday inspiration

    • Roast Turkey with Citrus, Herbs and Za'atar
    • Salmon Wellington
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    • Crispy potato latkes with different toppings, including salmon, creme fraiche and guacamole.
      Latke Bar with Toppings

    Sweet Intestines with Bloody Glass for Halloween

    Samantha Ferraro

    LittleFerraroKitchen.com

    Puff pastry intestines are perfect for Halloween! Puff pastry is filled with a sweet mascarpone filling, bloody "raspberry jam" and edible glass.
    4.94 from 33 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 25 minutes mins
    Chilling 30 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 servings
    Calories 472 kcal

    Ingredients
     
     

    • 2 sheets puff pastry defrosted
    • Flour for dusting
    • 1 egg + splash of water for egg wash whisked
    • 1 lb fresh strawberries cut into small pieces

    Cheese Filling

    • 1 8 oz package cream cheese room temperature
    • 4 oz mascapone cheese
    • ¼ cup sugar
    • ½ lemon zested

    Sweet Fake Blood

    • 1 jar raspberry preserves
    • 1 Tb water
    • 1 drop red food coloring

    Sugar Glass

    • 2 cups water
    • 1 cup light corn syrup
    • 3 ½ cups sugar
    • ¼ teaspoon cream of tartar

    Instructions
     

    • On a floured surface, roll the puff pastry sheets so it thins out a bit. Cut each sheet lengthwise into 4 strips.
    • 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.
    • Use a pastry brush to brush egg wash at each end and then use your fingers to press it down and seal it.
    • 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.
    • 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.
    • Sprinkle strawberries on top of cream mixture making sure to not overcrowd.
    • 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.
    • Very gently and slowly and once your long puff pastry is all sealed, lift it up and move it into a parchment paper lined 9x13 baking sheet. This is a good time to have some help. Arrange as neatly or neatly as you like. Brush with egg wash.
    • Bake in 350 degree oven for about 25 minutes until puff pastry begins to get golden brown.
    • To make the blood: Liquify ½ 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 a 1 drop of red food coloring. Mix well.e the
    • 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.
    • 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.
    • Drizzle bloody preserves over intestines and stick with glass.

    Nutrition

    Calories: 472kcalCarbohydrates: 81gProtein: 6gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.001gCholesterol: 19mgSodium: 212mgPotassium: 124mgFiber: 1gSugar: 66gVitamin A: 127IUVitamin C: 18mgCalcium: 80mgIron: 1mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Reader Interactions

    Comments

    1. Kim Bee says

      November 03, 2012 at 8:35 pm

      5 stars
      This is pure brilliance. You really rocked it out. So creepy yet so cool.

      Reply
    2. Erin @ Dinners, Dishes and Desserts says

      November 03, 2012 at 6:24 pm

      5 stars
      Happy late Birthday! This are so fun! I am sure they are delicious, but they are so realistic looking!

      Reply
    3. Brandie (@ Home Cooking Memories) says

      November 01, 2012 at 10:20 pm

      5 stars
      Samantha, my husband wants me to tell you that your recipe is awesome (well, he actually said f***** awesome, hope you aren't offended)....LOL. I thought he would get a kick out of it so I had him look at it. And then he added "I bet that tastes really good". And I would agree...this is extremely cool.

      Reply
    4. Sarah says

      November 01, 2012 at 10:06 am

      5 stars
      Wow! you are really creative Samantha! and two costumes for Halloween. You really do go all out. Balls to the wall baby! Love it! And Happy Birthday. Hope you had a wonderful day.

      Reply
    5. Kathia says

      October 30, 2012 at 5:14 pm

      5 stars
      Amazing looks crepy.

      Reply
    6. Alice @ Hip Foodie Mom says

      October 30, 2012 at 12:19 am

      5 stars
      Oh my goodness! Your photos look freaking REAL! 🙂 Wow! Love it! And happy birthday on Wednesday! yea! 🙂

      Reply
    7. Carla says

      October 29, 2012 at 6:25 pm

      5 stars
      Ok these have been creeping me out ever since you posted the sneak peek LOL you def win the most creative gory Halloween treat!

      Reply
    8. Cindys Recipes says

      October 29, 2012 at 4:13 pm

      5 stars
      I do the glass candy too! So realistic! The whole effect is awesome!

      Reply
    9. Jennie @themessybakerblog says

      October 29, 2012 at 11:52 am

      5 stars
      Sam, this is such a creative, and delicious, recipe. Scary yet yummy. Pinned.

      Reply
    10. Laura Hunter says

      October 29, 2012 at 4:03 am

      5 stars
      This looks so gross and yet delicious at the same time.

      Reply
    11. Bea says

      October 28, 2012 at 10:14 pm

      5 stars
      Beyond disgusting 😉 I think the glass puts it over the top!!!

      Fantastic step by step pictures - Super Fun!!! Early Happy Birthay to you!

      Reply
    12. Dorothy at ShockinglyDelicious says

      October 28, 2012 at 9:21 pm

      5 stars
      FANTASTIC! Utterly disgusting! Love every bit of it!

      Reply
    13. Martin D. Redmond says

      October 28, 2012 at 6:30 pm

      5 stars
      This is an absolutely amazing looking recipe! I've never seen anything like it. Thanks!

      Reply
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