Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!


NEWSLETTER
Current Issue
Newsletter Archive
Sign Up Now

Cook'n with Betty Crocker

Cook'n with Betty Crocker





Cook'n with Pillsbury

Cook'n with Pillsbury





Cook'n with a Taste of Home

Cook'n with a Taste of Home






Cook'n in Italy

Cook'n in Italy






Cook'n in Mexico

Cook'n in Mexico






See over 50 more titles...

Puff Pastry Cornucopia

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Puff Pastry Cornucopia recipe on the web!!


   _ 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.


Receive Full Recipe By Email

Puff Pastry Cornucopia is from the Cook'n for every Holiday collection. Order this CD right now OR enter your name and email address and we will send you a link to the full recipe.

We will also send you our free monthly newsletter but you will never receive spam (unsolicited email) from dvo.com and we won't give your email address to anyone.

First Name:
Last Name:
Email Address:
 







Autumn Harvest Arrangement
Birdseed Wreath
Chocolate Leaves
Cinnamon Stick Bundle
Citrus Candle Holders
Cranberry Candle Wreath
Easy Christmas Centerpiece
Fresh Vegetable Bouquet
Frosted Grapes
Goodie Jars
Halloween Tree Of Treats
Lemon Centerpiece
Marzipan Figures
Peanut Elves
Puff Pastry Cornucopia
Saint Patrick's Day Decoration















































































Cook'n Organize your recipes with the Cook'n
Recipe Software





Affiliate Program | Privacy Policy | Other Resources | Contact Us


© 2008 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656