Icky Intestines Bread |Cooking With Amanda

If you know me at all, you know that I am obsessed with Halloween. We go a little spooktacular crazy over here. My decorations are kind of over the top, and every year we add more. This year we have a life-size skeleton climbing up the 2nd story of our house. There's a motion-activated ghost that swoops down out of the trees and over my driveway when you walk in from the street.

We have a smoke machine. Spooky lights. Paper bats that fly from the fireplace and across the dining room. Two huge spiders that get relocated on a regular basis. And pumpkins galore!!

We have a Halloween party before the actual Trick-or-Treat Day. Costumes are a must.

But I have a confession: I have never been very excellent about having spooky food! This year I am TRYING to do better. So far I have shared this Bloody Good Cheesecake (a centerpiece cake if I ever saw one!), and these Death by Chocolate Brownies. They are insanely rich and look like a cemetery.

That cheesecake recipe is as close as I have ever come to making spooky gross food, mostly because the hot dogs that look like fingers and the noodles that look like worms really gross me out. Like… really.

But in my internet searches I came across this fun puff-pastry-intestine idea that looked spooky enough to satisfy my Halloween needs, but not so gross that I don't want to eat it.

I *think* the original recipe was meant to be savory, but I'm not positive. I never actually found more than a few photos and descriptions. So I invented the sweet breakfast version of an Icky Intestine Bread Recipe! Fitting since my main gig here at Food Fanatic is breakfast recipes.

I took the puff pastry and filled it with sweetened cream cheese and raspberry sauce. Then I wound it all up in 2 pans, made it look like intestines, spooned more raspberry sauce in the spaces and gaps for the guts-factor, and baked!

The result is this completely delicious pan of Danish-like pastry that is perfect for your spooky breakfast or as a sweet treat at the end of your haunted meal.

We're having a Boo Bash here on Food Fanatic! If you're planning a Halloween party this year, we've got plenty of recipes to make your little ghouls and goblins scream with delight. From Icky Intestine Bread to Candy Apples, we've got your every party treat covered.

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Icky Intestines Bread Recipe

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Ingredients

1 8 ounce package cream cheese, softened
1 teaspoon pure almond extract
1/4 cup granulated sugar, plus 2 tablespoons, divided
10 ounces frozen raspberries, (unsweetened)
1 tablespoon lemon juice
1 tablespoon cornstarch
1 package frozen puff pastry, (2 sheets) thawed according to package instructions
1 egg, plus 1 tablespoon water

Directions

Preheat the oven to 400°F. Line two 8 X 8 or 9 X 9 square pans with parchment paper. If you only have one square pan you can bake one half of the "intestines" at a time, just remember to allow yourself more time for baking.
On a lightly floured surface, unfold both sheets of thawed puff pastry. Cut one of them into thirds using the folds as a guide. you'll be left with 3 long rectangular pieces and one full sheet.
Beat the cream cheese, almond extract, and 2 tablespoons of the sugar until fluffy. Spread the cream cheese over each of the 4 pieces of puff pastry, leaving about 1/4-1/2" all the way around.
Place the raspberries, 1/4 cup sugar, lemon juice, and cornstarch in a small saucepan and heat over medium, stirring occasionally. The raspberries will cook down a little and the sauce will thicken. This takes about 5 minutes.
Spoon half of the raspberry mixture over the cream cheese on each piece of pastry and spread it out with a spoon.
Take one corner of the largest piece (the whole sheet) of puff pastry and roll it up, like a giant crescent roll. It's okay if the raspberry filling gets on the outside of the pastry (it'll make it more icky-looking as it bakes). Carefully lift the filled pastry and place it seam-side down into one of the prepared pans. Wind it into an intestinal shape.
Roll up each of the 3 remaining small pieces by folding up one of the long ends and rolling them jelly roll style. Wind them into the second prepared pan and pinch the ends of each piece together so they form one long "small intestine". You can leave a gap when winding them into the pan; they will bake together when they rise.
Beat together the egg + water and brush both pans of pastry all over with the egg wash. Then spoon the remaining raspberry filling into the folds and spaces between the puff pastry pieces.
Bake until the tops are a deep golden color. I pulled the smaller pieces out after about 15 minutes and let the larger piece bake a bit longer.