if this dish was in any other shape, it would be fancy enough for the finest occasion. the ingredients themselves are delicious together, and when formed into a simple baked brie, they wreak of high class. but halloween isn't about being classy. it's about grossing people out. and while these will disgust everyone at the party, it won't stop them from devouring. filling puff pastry with almost anything is delicious- if you want to get truly disgusting, nutella or taco meat would certainly do the trick.
- 1 Tablespoon butter
- 2 bosc pears, cored and sliced thinly
- 1 Tablespoon each chopped rosemary and thyme
- 1 pkg (14oz) defrosted puff pastry, cut into 2" strips
- 1 small wheel of brie (6.5oz), cut lengthwise into strips
- campo montalban cheese (or manchego), shredded (with a veg peeler)
- 1 egg, beaten
- few Tablespoons dark berry preserves (these were blackberry pomegranate)
- preheat oven to 375. line a 13"x9" baking dish with parchment. heat a pan over medium heat. melt the butter in the pan and add the pears, thyme and rosemary. sauté until golden and soft. let cool completely.
- arrange the puff pastry strips on work surface, pressing the ends together to create 1 long strip. you can curve it around to fit a small surface area. add the strips of brie along the center of the pastry dough. top with the caramelized pears and shredded campo.
- bring up the sides of the pastry around the filling and pinch it close. carefully, arrange the tube around the baking dish, twisting it into a gross intestine-like shape, keeping the seam at the bottom of the dish. at this point, they can be refrigerated overnight.
- prior to baking, brush the pastry with egg. mix up the preserves with a small amount of water to get them more runny. with a clean paintbrush, paint the preserves on the pastry to look like veins.
- bake the intestines for about 25-30 minutes, until puffed and gloriously disgusting.
- watch in amazement as hatchetfuls disappear into squealing mouths.