Cranberry Cornucopia
Celebrate the season with this stunning and delicious *Cranberry Cornucopia*, a show-stopping dessert that doubles as a holiday centerpiece. This recipe combines tart fresh cranberries and sweet, crisp Granny Smith apples with warm spices like cinnamon and nutmeg, creating a delectable fruit filling that's perfectly nestled inside a flaky, golden puff pastry shell shaped like a cornucopia. With an easy homemade filling and an eye-catching presentation, this dessert is perfect for Thanksgiving, Christmas, or any festive gathering. The step-by-step guide ensures you’ll achieve the perfect pastry structure, while an optional dusting of powdered sugar adds a delicate, snowy finish. Whether you’re entertaining family or impressing friends, this creative holiday recipe promises to bring flavor and flair to your table.
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Recipe Information
Ingredients
- 2 cups Fresh cranberries
- 2 medium Granny Smith apples
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 2 tablespoons Cornstarch
- 0.25 cups Water
- 2 whole Puff pastry sheets
- 1 large Egg
- 1 tablespoons Milk
- 2 tablespoons Powdered sugar (optional, for dusting)
- 1 roll Aluminum foil or parchment paper
Instructions
Preheat the oven to 375°F (190°C).
Core and dice the Granny Smith apples into small cubes. Leave the peel on for added texture, if desired.
In a medium saucepan, combine cranberries, diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and water.
Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, approximately 10-12 minutes. Remove from heat and let it cool completely.
On a floured surface, roll out one puff pastry sheet to smoothen any creases.
To create the cornucopia shape, form a cone out of aluminum foil and cover it with parchment paper. This will serve as a mold.
Cut the puff pastry into long strips, about 1 inch wide each.
Carefully wrap the strips around the aluminum foil cone, starting at the pointed tip and overlapping slightly as you work your way down. Ensure there are no gaps.
Repeat with the second puff pastry sheet if needed to fully cover the mold. Trim excess pastry at the base if necessary.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the outside of the puff pastry generously with the egg wash for a golden color.
Place the puff pastry-wrapped cone on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed up and golden brown. Allow it to cool completely before handling.
Once cooled, gently remove the aluminum foil and parchment paper from inside the pastry cone.
Fill the cooled pastry cornucopia with the cranberry-apple filling. Dust the top with powdered sugar, if desired.
Serve immediately as a centerpiece dessert, allowing diners to scoop out the filling and enjoy the flaky crust.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 94 mg | 4% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 48.1 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 182 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
