PUFF PASTRY INTESTINES
INGREDIENTS
1 PACKAGE (17.3 OUNCES) FROZEN PUFF PASTRY
3 CUPS FILLING OF YOUR CHOICE (SAVORY OR SWEET)
1 EGG BEATEN
RED FOOD COLORING
SMALL CLEAN PAINT BRUSH
DIRECTIONS
THAW PUFF PASTRY ACCORDING TO PACKAGE'S DIRECTIONS
PREHEAT OVEN TO 375 DEGREES
LINE A 9" X 13" WITH PARCHMENT PAPER
DIVIDE EACH SHEET OF PUFF PASTRY LENGTHWISE INTO 6 STRIPS
LIGHTLY FLOUR AN EXPANSIVE COUNTER OR SURFACE
LAY EACH STRIP NEXT TO ONE ANOTHER
PRESS AND SEAL THE SEAMS BETWEEN STRIPS
SPREAD YOUR FILLING OF CHOICE DOWN THE ENTIRE LENGTH OF THE DOUGH
LEAVING A BIT OF SPACE ON EACH SIDE TO PINCH CLOSED
PINCH THE ENTIRE LENGTH OF THE DOUGH CLOSED
STRETCHING THE DOUGH SLIGHTLY AROUND THE FILLING AS YOU GO
CAREFULLY LIFT INTESTINE ONTO BAKING SHEET, SEAM SIDE DOWN
FORM AN INTESTINE LIKE PATTERN
BRUSH PUFF PASTRY WITH BEATEN EGG
DIP PAINT BRUSH INTO RED FOOD COLORING
DRAW BLOOD IN ALL THE CREASES
BAKE ABOUT 20 MINUTES OR GOLDEN BROWN