Halloween Puff Pastry Intestines Recipe

Directions

1. Allow the frozen pastry sheets to reach room temperature as directed on the packaging. Prepare a baking tray by covering it with parchment paper or a silicone mat. Heat your oven to 400°F.
2. Dust your work surface with flour and roll each pastry sheet into a rectangle measuring roughly 11 by 14 inches. Slice each rectangle into three long strips or four shorter ones. Wet the short edge of one strip with a little water, then press the short end of another strip against it to join them. Repeat this process until you have two continuous, lengthy ribbons of dough.
3. Spread your chosen filling evenly along the middle of each dough ribbon. Fold the edges of the pastry up and over the filling, sealing the edges together to encase the mixture.
4. Lay one dough ribbon onto the prepared tray, twisting and coiling it to resemble a coiled intestine. Arrange the second ribbon alongside or on top of the first to complete the shape.
5. Chill the assembled pastries in the refrigerator for 10 to 15 minutes, or in the freezer for 5 minutes. Remove them and brush the surface with the beaten egg mixture.
6. Use a toothpick to carve extra lines and textures into the dough. For a bloody appearance, blend a few drops of red food coloring with one or two drops of blue food coloring, then apply the mixture into the crevices with a small brush.
7. Bake the pastries for approximately 20 minutes, or until the pastry turns a golden brown color.
8. Once baked, drizzle or splatter ketchup if using a savory filling, fruit topping for a sweet version, or another red sauce to enhance the gory effect.