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_ package heavy-duty foil (about 18 inches wide)
Non-stick cooking spray
_ 17-ounce package puff pastry shells (10 x 9 inches each), thawed
_ egg large, lightly beaten
_ tablespoons sesame seeds (optional)
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.
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