Puff Pastry Thanksgiving Cornucopias!
Posted on November 21 2017
Hi guys, here's a fun dessert to make for Thanksgiving this year!
Puff Pastry Cornucopias!
Perfectly shaped horns of plenty are so much better than cream horns or cannoli for the holidays.
These are actually a good dessert to get the kids to help with too!
My daughter is 3 but she was insistent that she could make these herself. She did a pretty good job too!
Ok, so all you need are:
- 1 box puff pastry sheets
- Tin foil
- Small paper cups
- Cooking spray
- 1 tablespoon cup powdered sugar (or just enough to sprinkle on top)
Here's how to make them:
Take the puff pastries out of the freezer and let them thaw for about 30-40 minutes.
Preheat your oven to 350 F.
Before your pastry thaws, start making cornucopia molds. Do not use those metal cream horn molds as they will not be curved like a horn of plenty.
Take a small paper cup, like the sampler or espresso cups at coffe shops, and fold the lip of the cup down all around the edges until you get a crumpled cup top with a point. Make sure the bottom of the cup is not bent, because we want it to stand up in the oven.
Wrap tin foil around the entire cup and mold it into a curved horn shape. You will need 12-13 molds.
After the dough is pliable, cut the puff pastry dough into long strips about finger width or 1/2 inch wide. You will get 12-13 strips per sheet.
You will need to roll out each strip to about twice the original length.
Next spray the horn shaped molds with cooking spray and wrap the dough down from the tip to the opening. Make sure to not go all the way to the bottom of the mold or your pastry will brown where it touches the pan.
Wrap so that the end of the horn is closed and comes to a point. Do not leave it open or your cream and fruits may fall out the end. Also it just won't look as nice.
Use a toothpick, or half a toothpick to be frugal, and poke it into the end of the dough to keep it from unraveling when the pastry puffs up in the oven.
Place the 12-13 molds with dough on them on end into the oven to bake for 11 minutes or until just barely browned.
After you remove them from the oven, set them on a wire rack to cool and sprinkle with powdered sugar while they are still buttery. Let them cool for 1 minute and then remove the toothpicks and coax them off the molds. If you wait too long they may crumble or stick to the mold. If they unravel slightly when removing them, simply arrange the pastry back into the right shape and once it cools it will harden and not come undone.
You can respray the molds and use the other puff pastry sheet to make more cornucopias. I used two whole boxes, or 4 sheets, for a playgroup I'm leading at church and ended up making 40 horns!
You can add choux cream or stabilized whipped cream after they horns cool, then store them in the fridge, or you can store them in a sealed container and let the kids (or adults!) fill their cornucopias with cream and fruit then top with their choice of sprinkles! Sliced strawberries or blueberries make great, and tasty toppers.
Make sure to stand your pastries up so that they are light colored all the way around. If you lay them down to cook the bottom will be browner and not look as nice:
Here's one example
Make sure not to let them touch the pan like the one above!
These cornucopias are a great edible decoration for your holiday table, and are also fun and cute for everyone to enjoy an original treat.
It was hard to keep the little hands away in my house for me to take pictures!
My son (23 months) and daughter (3 years) were stealing bites here and there because these little horn of plenty pastries are just so cute!!
Thanks for checking out my fun dessert for the holidays!
Happy Thanksgiving and be sure to check out some of our fun design socks for your black friday shopping! Here's a coupon code for 20% off any purchase until Cyber Monday 2017 (Nov. 27th). Just type TDAYBLOG into the coupon box at checkout at
-Sarah at JJMax