Cornucopia
Submitted by imuglyto
An edible bread cornucopia centerpiece made from refrigerated breadstick dough wrapped around a foil cone and baked golden brown. Fill with raw veggies for a stunning Thanksgiving table display.
YIELD
1 CornucopiaPREP
40 minCOOK
45 minREADY
1 hrsForget the plastic cornucopia from the craft store. This one is made from real bread and it’s the Thanksgiving centerpiece everyone will be talking about.
Three cans of refrigerated breadstick dough get spiraled around a homemade foil cone, brushed with egg wash, and baked until deep golden brown. When it cools, you pull out the foil and you’re left with a gorgeous, hollow bread horn of plenty ready to overflow with raw vegetables.
Set it right on the table and let cherry tomatoes, baby carrots, snap peas, and broccoli spill out of the opening. It’s edible art.
Pro Tips
- Make the foil cone rigid by stuffing it tightly with crumpled foil. A floppy cone means a lopsided cornucopia.
- Overlap the breadstick strips slightly as you wrap. Gaps will show once baked and weaken the structure.
- Brush with egg wash for that rich, bakery-shine golden colour.
- Cover any spots that darken too quickly with small pieces of foil. The full 45 minutes is needed for the inner layers to cook through.
- Want to reuse it next year? Spray the baked cornucopia with clear shellac after it cools. It won’t be edible, but it’ll last for seasons.
Ingredients
assorted, raw, sugar snap peas, cherry tomatoes, baby carrots, baby squash, cauliflower, broccoli florettes, to taste *
Directions
Preheat oven to 350℉ (180℃). Lightly spray a 17x 14 inch cookie sheet, with non-stick cooking spray.
Tear off a 30x 18 sheet of heavy duty aluminum foil. Fold in ½ to 18x 15 inches. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape.
Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
Open and unroll first can of breadstick dough on work surface. Seperate breadsticks. Begin by wraping one breadstick around tip of cone. Brush end of next breadstick with egg and water glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of Cornucopia with egg and water glaze. Gently press on braid. Brush entire Cornucopia with glaze.
Bake 45 minutes in preheated oven or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)
Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.
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