Charcuterie Cornucopia Cones
| Prep Time: 40 min | Cook Time: 25 min |
| Servings: 6 | Skill Level: medium |
A bounty of delicious bites, nestled in flaky puff pastry…it’s the perfect starter for your Thanksgiving Feast.
Recipe and image by Chef Jamie Gwen
Ingredients
- Aluminum Foil
- 6 Ice Cream Sugar Cones
- 2 sheets Puff Pastry, thawed
- Cooking spray
- 1 beaten egg + 1 tablespoon water
- 2 charcuterie meats of choice
- 2 charcuterie cheeses of choice
- Grapes
- Nuts
- Fresh rosemary, for garnish
Cooking Instructions
- Preheat your oven to 400°F.
- Cut three 8-inch pieces of aluminum foil and fold each in half long-ways.
- Tear each piece apart at the fold to make 6 pieces.
- Roll each sheet of aluminum foil around an ice cream cone.
- Using a rolling pin, gently roll the puff pastry sheets out to remove the lines.
- Cut each sheet into long 1-inch wide strips.
- Wrap the strips around the foil cones, continuing around and pinching the seams together to create the cone shapes.
- Place the cones in the freezer for 10 minutes before baking, for a better rise while baking.
- Line a baking sheet with parchment paper.
- Lay the puff pastry wrapped cones 2-inches apart on the baking sheet, then brush them on all sides with the egg wash.
- Bake for about 20-25 minutes or until golden brown all over. Once cool, carefully remove the foil cones.
- Fill each cornucopia with your favorite Pearls Olives, meats and cheeses.
- Finish with fresh and dried fruit, nuts and a sprig of rosemary.
