Serves: 5
Total Calories: 397
At last 2 hours or up to 1 week before using:
Tear off two 18-inch lengths of foil. Fold each into a triangle. Roll each into a cone to resemble a pastry bag slip one cone inside the other. Crimp tip to form a curved horn. Tear off an 8-inch length of foil, fold in half lengthwise and crease. Fold lengthwise again and place around opening like a collar to strengthen edge fasten with paper clips. Loosely stuff cone with additional pieces of foil that have been crumpled. Tear off a 12-inch length of foil place over opening, smooth edge and shape cone like a cornucopia. Spray outside of cone and a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with non-stick coating.
Preheat oven to 350°. Place oven rack in bottom third of oven. Unroll pastry sheets onto a cutting board. With a sharp knife or a pizza cutter, cut each pastry sheet into 1-inch strips. Brush top with egg. Beginning at tip of cone, wrap pastry strips, egg wash-side out, overlapping and sealing as you wrap. Place cone on pan. Brush lightly with remaining egg and sprinkle with seeds. Bake for 20 minutes cover loosely with foil to prevent excessive browning. Bake 10 to 15 minutes longer or until golden. Cool in pan for 5 minutes. Gently remove foil from inside of pastry. Remove cornucopia from pan and place on a wire rack to cool completely. If making ahead, cover loosely and store in a cool, dry place or in the freezer.
Use as a centerpiece or a decoration filled with small dinner rolls, breadsticks, crackers, wrapped candies or nuts spilling out onto the table.
This Puff Pastry Cornucopia recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.
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