1 Sheet crescent dough
Aluminum foil (for shaping come molds)
6 Rosemary sprigs
12 Blackberries
6 Mini Brie wheels
3 Pretzel rods
3 oz each of cubed hard cheese (cheddar and mozzarella)
18 Small Spanish green olives
6 Thyme sprigs
30 Genoa Salami slices
24 Dried cranberries
6 Red grapes
18 Decorative cocktail skewers/picks (Amazon)
Shape & Bake the Cornucopias
1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Form Foil Cones: Tear off pieces of aluminum foil and shape them into cones, curling/flipping the pointed tip upwards slightly to create the traditional cornucopia shape.
3. Slice Dough: Unroll the sheet of crescent dough. Slice length-wise into 8 even strips.
4. Make Decorative Trim: Take 2 of the strips and slice them down the middle into 4 thinner strips. Pinch the ends together, twist them into a tight rope, and slice the rope into thirds (making 5 total) Set aside.
5. Wrap the Cones: Take a larger strip of dough and wrap it tightly around a foil cone, starting from the pointed tip and working up, slightly overlapping each layer. Tuck the loose end underneath.
6. Add the Rim: Wrap one of the mini twisted dough ropes around the wide opening of the cone to form a decorative rim. Repeat for remaining cones.
7. Bake: Place the dough cones on a parchment-lined baking sheet. Bake for 13 minutes until golden brown.
8. Remove Foil: Allow them to cool slightly. Gently twist the foil cone inward to collapse it slightly, then slide it out from the pastry shell.
Assemble the Charcuterie Skewers & Stuff
1. Herbs & Base: Insert a fresh sprig of rosemary into the bottom of the hollow cornucopia shell.
2. Brie & Blackberry Skewer: Thread a blackberry, a mini wheel of Brie, and another blackberry onto a skewer. Slide it into the center.
3. Pretzel Rod: Snap a pretzel rod in half and place one half inside
4. Olive & Cheese Skewer: Thread green olives and cubed cheese alternately onto a skewer and tuck into the shell.
5. Salami & Fruit Skewer: Fold salami slices back and forth into a ribbon/fan shape and skewer between dried cranberries. Add to the opening.
6. Finishing Touches: Add a sprig of fresh thyme and a red grape slice near the front rim for a pop of color.
1 Sheet crescent dough
Aluminum foil (for shaping come molds)
6 Rosemary sprigs
12 Blackberries
6 Mini Brie wheels
3 Pretzel rods
3 oz each of cubed hard cheese (cheddar and mozzarella)
18 Small Spanish green olives
6 Thyme sprigs
30 Genoa Salami slices
24 Dried cranberries
6 Red grapes
18 Decorative cocktail skewers/picks (Amazon)
Shape & Bake the Cornucopias
1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Form Foil Cones: Tear off pieces of aluminum foil and shape them into cones, curling/flipping the pointed tip upwards slightly to create the traditional cornucopia shape.
3. Slice Dough: Unroll the sheet of crescent dough. Slice length-wise into 8 even strips.
4. Make Decorative Trim: Take 2 of the strips and slice them down the middle into 4 thinner strips. Pinch the ends together, twist them into a tight rope, and slice the rope into thirds (making 5 total) Set aside.
5. Wrap the Cones: Take a larger strip of dough and wrap it tightly around a foil cone, starting from the pointed tip and working up, slightly overlapping each layer. Tuck the loose end underneath.
6. Add the Rim: Wrap one of the mini twisted dough ropes around the wide opening of the cone to form a decorative rim. Repeat for remaining cones.
7. Bake: Place the dough cones on a parchment-lined baking sheet. Bake for 13 minutes until golden brown.
8. Remove Foil: Allow them to cool slightly. Gently twist the foil cone inward to collapse it slightly, then slide it out from the pastry shell.
Assemble the Charcuterie Skewers & Stuff
1. Herbs & Base: Insert a fresh sprig of rosemary into the bottom of the hollow cornucopia shell.
2. Brie & Blackberry Skewer: Thread a blackberry, a mini wheel of Brie, and another blackberry onto a skewer. Slide it into the center.
3. Pretzel Rod: Snap a pretzel rod in half and place one half inside
4. Olive & Cheese Skewer: Thread green olives and cubed cheese alternately onto a skewer and tuck into the shell.
5. Salami & Fruit Skewer: Fold salami slices back and forth into a ribbon/fan shape and skewer between dried cranberries. Add to the opening.
6. Finishing Touches: Add a sprig of fresh thyme and a red grape slice near the front rim for a pop of color.