Friday, November 18, 2011

Thanksgiving Cornucopia Dessert

Thanksgiving is right around the corner and I have a recipe I MUST share with you all! These are the cutest and yummiest little creations for Thanksgiving Breakfast, Brunch, or Dessert! So easy to make, I whipped these out in no time at all. Better yet, on your busy day prepping food for your loved ones, these can be a cinch. All ingredients can be made the night before or morning of, with simple assembly right before eating.

The beautiful bright colors flowing out of this horn of plenty just make my day:) Surprise your family and friends this Thanksgiving with this beautiful, light, delicious, festive treat!
The flakiness of the puff pastry with the rich creamy whipped cream and fresh berries is sure to please!

Delicious Horn of Plenty!

Thanksgiving Cornucopia Dessert

1- sheet of Puff Pastry
Fresh Fruit of your choice - I used Blue Berries, Raspberries, and Chopped Strawberries 
Tin Foil
Whipped cream or cool whip  - Spray can would be soooooooo convenient!
To make your own whipped cream use -
1 to 1-1/2 Cups Heavy Whipping Cream
Splenda to your taste - I used 1 packet or you may choose a TB of white sugar
1 tsp Vanilla

Directions For Cornucopia
-Thaw puff pastry according to directions on box
-Take 4 pieces of tin foil approx 14in x 14in and lightly squeeze into shapes of cornucopias
-Spray tin foil cornucopias lightly with Pam
-Preheat oven to 400 degrees
-Lay out the thawed puff pastry and use a pizza cutter to cut it into 4 squares
-Loosely wrap the puff pastry around each tin foil cornucopia so that the tin foil is completely covered except for the fat end poking out of the dough a bit. (later you will need to be able to pull the fat end of tin foil out first so leave it about a centimeter or so sticking out so it is easier to grab and so the puff pastry doesn't bake too much over the hole opening)
-Trim up the edges and ends of the wrapped dough so that you will have a nice clean cornucopia.
-Pop them on a non stick cookie sheet in the 400 degree oven for 15 minutes or until golden brown.
-Pull from the oven and let rest for about 2-3 minutes. Then carefully take out the tin foil from each cornucopia. I had one difficult one that we had to slightly pry open a bit to loosen the opening for the foil to come out. Be careful, the puff pastry and tin foil are still pretty hot.
-Let the foil free cornucopias rest until completely cooled and then store in a airtight container or Ziploc bag until ready to use.

At this point, when you are ready to serve, you can fill the cooled cornucopias with purchased whipped cream or cool whip and stuff the front with fresh washed and cut fruit. Even though I made my whipped cream, I can't help but think how FAST AND EASY a little spray can of whipped cream would be! One big squirt and the cornucopia would be filled with whipped cream ready to be decorated with beautiful berries!

OR, if you are feeling adventurous, throw the heavy whipping cream, Splenda and vanilla in a chilled bowl with a chilled beater and beat at a high speed until.....Wahla!.....Homemade Whipped Cream! Homemade whipped cream can be made a day ahead of time and stored in an airtight container in the fridge:)

You are sure to please with this beautiful, fun delicious horn of plenty. It may even be a fun project for the kids to pipe in the whipped cream and stuff the front with fruit!


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