Cornucopia Cups
These easy Cornucopia Cups are a tasty Thanksgiving appetizer and festive table decoration, filled with cheeses, meats, fruit and your favorite holiday snacks. They're fun for the whole family to make and enjoy.
Servings 6 servings
Ingredients
- Bread Dough homemade or Pillsbury French bread Roll
- 1 Egg for egg wash
- Cooking Spray
- Preferred Charcuterie Treats such as meats, cheese, fruit, and herbs
Instructions
- Line sheet with wax paper and line cornucopias carefully so they do not touch during the cooking process.
- Roll dough ¼ inch thin or unroll dough from can.
- Using a pizza cutter, cut into thin strips. You want them to be roughly around ¼ inch. (Each cornucopia will need 6-7 strips to create.)
- Using your foil, start at a corner and mold into cornucopia shape. Foil can be loose and breathable, it doesn’t have to be twisted into a tight form.
- Lightly spray foil with cooking spray to prevent sticking prior to wrapping with dough.
- Starting at the point of the cornucopia, start wrapping the foil in the same direction, connecting each piece in a Spiral design around the cornucopia.
- When you get to your final piece, fold in half and twist the ends together to create a spiral. This will be your decorative opening of your cornucopia.
- Using your egg wash, attach the spiraled dough over the last layer & tuck in any extra to the bottom.
- Cook according to the bread directions.
- Remove and let cool.
Notes
Storage:
- Prep the molds and dough in advance to save time — shape the dough around foil molds the day before, then refrigerate until you're ready to bake.
- You can also bake the cornucopias ahead of time, let them cool, and store in airtight containers until ready to fill and serve. Reheat and refresh in the oven briefly, if needed.
- Leftover baked cornucopias will keep for up to 2 days in an airtight container in the fridge.
- Prep and store any perishable fillings separately in the refrigerator so they're ready to go, then fill the fresh cornucopias right before serving.