Description
This Thanksgiving Cornucopia Centerpiece is a beautiful edible horn of plenty made with crescent dough, filled with fresh fruits, cheese, and crackers. A festive and customizable Thanksgiving appetizer or centerpiece that adds warmth and charm to your holiday table. Ideal for gatherings and fall celebrations.
Ingredients
1 sheet refrigerated crescent dough
1 large roll aluminum foil
1 egg (for egg wash)
1 cup red grapes
1 cup green grapes
1 apple, sliced
1 pear, sliced
0.5 cup pomegranate seeds
1 cup cheddar cheese cubes
0.5 cup gouda cheese cubes
0.5 cup brie chunks
1 cup assorted crackers
0.25 cup fresh rosemary or thyme sprigs
Instructions
1. Tear and shape long pieces of aluminum foil into a large cone, curving it to mimic a cornucopia horn. Cover with nonstick foil or parchment.
2. Unroll the crescent dough and slice it into strips. Wrap the strips around the foil mold, overlapping them slightly. Cover the entire surface.
3. Brush the dough with beaten egg for a golden finish.
4. Place on a baking sheet and bake at 375°F for 20 to 25 minutes, or until the dough is puffed and golden brown.
5. Let the cornucopia cool completely, then carefully remove the foil from inside.
6. Set the horn on a platter or wooden board. Fill it with grapes, sliced fruits, cheese cubes, and crackers. Let some ingredients spill out for an overflowing effect.
7. Tuck in fresh herbs for added color and aroma.
8. Serve as a centerpiece and appetizer for 8 to 12 people.
Notes
Use refrigerated crescent dough sheets for best texture and flavor.
Make the dough horn one day ahead, but add fillings the day of serving.
Let the horn cool fully before removing the foil to prevent tearing.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of centerpiece
- Calories: 220
- Sugar: 6g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg