Yummy Intestines

So glad to see ya'll like the candy apples! They are a huge hit in my house so I love passing along great ideas that work well for us. Today's spooky recipe is one I saw online last year and ran out of time to make so I put it in my file to try this year. She stuffed hers with guacamole, but I decided to use my favorite spinach artichoke dip which can be found HERE. Use your imagination and whatever you like as the filling. She had a great idea of using something sweet like nutella or vanilla pastry cream which I think is a great idea.

The only suggestion I have is to make the red a little darker at first because when it bakes it turned more pink then the blood red I was looking for. I think I should have cut the 3 rectangles into halves long ways, but wasn't sure until it baked they turned out really fat.

Check back on Friday, because I have a really cool frightful cocktail.

Icky Intestines

(Adapted from Canary Girl)

1 package packaged Puff Pastry

choice of filling

1 egg, beaten

food coloring and brush

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Now, you’ll need to cut your pastry into long rectangular strips and paste them together (brush a little beaten egg and press down–it doesn’t matter if it’s not perfect, after baking, the seams don’t show anyway) to form a loooooong strip of dough.

Spread your filling down the entire center of the dough, leaving a bit of space on each side to pinch closed. Bush the edges with a little egg and pinch the whole thing closed.

Carefully lift the intestine onto the baking sheet and form an intestine looking thing, rolling it over so the pinched edge is on the bottom. Brush the pastry with beaten egg.

Dip your small brush into some red food coloring (I added a little blue, too, to get a darker color) and paint on the “blood.” (I just added the food coloring to the egg that was left and then brushed the whole roll instead of the little details. I think I'll do it the way the directions are next time.)

Bake for about 20 minutes, just until golden, but not overly brown.