Halloween Puff Pastry Intestines Recipe
Halloween Recipe: Stuffed Puff Pastry Intestines!
Need an amazing Halloween potluck idea? I’ve got your dilemma solved. This is an easy Halloween recipe that is the gory Halloween food you’ve been dreaming of.
It will look like you spent hours on it, but you can whip this up in less than an hour! You can customize this stuffed intestines recipe so it’s a savory Halloween recipe or a sweet Halloween recipe! Your choice!
How to Make Edible Intestines
I saw this idea online as I was browsing Halloween recipes and just had to try it! Not only is it easy and fast it is to make, but it also tastes good! It’s one of those more disgusting Halloween recipes in that it almost looks like real stuffed intestines.
It looks gross and gory, in a good-for-Halloween way. In fact, I tried to get my hubby to help me choose the best photos for this post, but he was getting too grossed out and couldn’t even finish looking at all of them – safe to say that he wasn’t much help. 😉
PRO TIP: Save your sanity and use the pre-made Pepperidge Farm Puff Pastry Sheets. You can find these at most grocery stores in the frozen pie area. One box includes two sheets, which seems like a perfect amount for this recipe.
Preparing the Puff Pastry
Thaw the puff pastry according to the instructions on the packaging, then roll out each sheet to about 11 x 14 inches. Cut each sheet into four strips, or you could go three strips lengthwise. Whichever way will work fine.
Rolling the “Intestines”
The goal is to create the look of a long tube of stuffed dough that you can wind around on a baking pan to look like intestines. I connected the short ends of the dough strips from each sheet to create two long strips. Brushing a tiny bit of water on the end of the strip, with your finger, will help it stick together.
If you don’t have the counter space for the two long strips, you can really just keep each strip separate and fill each section, then arrange them on the pan so they look connected or intertwined.
Stuffed Intestines Filling Ideas
You could try any thick filling though – some sort of shredded chicken, a sweet cream cheese filling and fruit, spinach artichoke dip, etc. Be careful not to overfill, as you will have a hard time pinching the dough closed around it.
Assembling Puff Pastry Intestines
Start with one end of the dough strip and arrange it on a baking sheet or in a baking dish, with the pinched side down, in a way that reminds you of intestines. Some people thought my creation looked like a snake, but either way, it looked creepy. Ha.
Egg Wash and Bake Your Edible Intestines
Stick the edible intestines in the fridge for 10-15 minutes to chill. Then brush on some egg wash and bake away! You could use a small paintbrush and paint on some food coloring before baking, for additional bloody detail.
Or, after baking, you can splatter on some ketchup, meatloaf glaze, fruit topping, or something similar for the look of blood. Basically, you can get as creative and gross as you want.
My husband had a bit of a hard time stomaching it, but the rest of us had no problem getting it down! Fun, fast and easy Halloween dinner (or dessert)!
Try This Zombie Meatloaf Recipe!
This Zombie Meatloaf Recipe is another fun and tasty favorite that is another great gory Halloween dinner idea!
See all of our awesome Halloween recipes:
- Nutella Crescent Roll Mummies Recipe for Halloween
- Ooey Gooey Monster Cookies with Eyes
- Pumpkin Cuties
- Witches Hats and Broomsticks
- Halloween Veggie Skeleton Recipe
Halloween Puff Pastry Intestines Recipe
- Baking sheet
- Rolling Pin
- Pizza Cutter
- 1 box frozen Pepperidge Farm Puff Pastry Sheets includes 2 sheets
- 3-3 ½ cups filling of your choice I like Sloppy Joe Mix
- 1 egg with a splash of water beaten
- edible fake blood optional
- Thaw the puff pastry according to the directions on the package. Line a baking sheet with a silicone baking mat or parchment paper. Preheat the oven to 400 degrees.
- On a lightly floured surface, roll out each of the two sheets of puff pastry, to be about 11 by 14 inches each. Cut each sheet into 3 strips lengthwise, or 4 strips width-wise (either way works). Brush a small amount of water on the short end of a strip of dough to help it to stick the short end of the next strip. Continue to create two long strips with all of the dough.
- Spoon the filling evenly down the center of each strip of dough. Bring the sides of the dough up and around the filling, and pinch together to close.
- Start with one end of dough and arrange it winding around the pan in a way that reminds you of an intestine. Use the next long piece of dough to finish the creation.
- Place the pan in the refrigerator for 10-15 minutes, or the freezer for 5 minutes, to chill the dough. Then brush egg wash over the dough.
- Before baking, you can use a toothpick to add additional crevices and markings. You can also mix several drops of red food coloring and 1-2 drops of blue food coloring, then use a small paint brush to paint it onto the dough in the cracks and crevices to look like blood. Otherwise, after baking, you can splatter on ketchup (for savory filling), fruit topping (for sweet), or some other red sauce-like ingredient for the bloody effect.
- Bake for about 20 minutes, until dough is golden brown.
Recipe Adapted From: Food Freaks Unite