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Pastry Cornucopia
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Prep Time:
1 hour 30 minutes
Total Time:
2 hours 50 minutes
Impressive centerpiece that will spark conversations and may become a family favorite.
Ingredients:
  • 4 cups Gold Medal™ all-purpose flour
  • 2 teaspoons salt
  • 1 1/2 cups shortening
  • 2 eggs
  • 1/3 cup cold water
  • 10 to 12 twelve-inch squares aluminum foil
  • 1 egg
  • 2 teaspoons cold water
  • Milk
  • 1 to 2 tablespoons sugar
Instructions:
  • Combine flour and salt in a large bowl until well mixed. Incorporate shortening into the mixture using a pastry blender or by cutting with two knives in a crisscross motion. Beat 2 eggs and 1/3 cup cold water together, then add to the flour mixture. Stir with a fork until the flour is moistened. If needed, add 1 to 2 tablespoons of water. Form the pastry into a ball and divide it into quarters. Keep the pastry wrapped until you are prepared to use it.
  • Create a cornucopia mold by gently crumpling squares of aluminum foil into balls. Stack the balls in the center of a 20-inch sheet of foil, then tightly wrap the ends around them. Shape the foil into a cornucopia approximately 10 inches long and 5 inches high at the opening. generously spray the mold with cooking spray.
  • Roll out a quarter of the pastry on a floured cloth-covered surface with a floured rolling pin into a triangle shape about 1 inch larger than the base of the foil mold. Carefully move it onto an ungreased cookie sheet and place the foil mold on top of the pastry base.
  • Prepare the cornucopia shell by wrapping the mold with pastry strips brushed with an egg mixture, overlapping each strip by 1/4 inch. Ensure a secure fit without any gaps, using longer strips as you progress. Leave the opening of the mold uncovered and let any excess pastry hang over the base without trimming.
  • Take the last one-fourth of the pastry and divide it into 3 equal parts. Take one part and divide it in half. Roll one half into a 24-inch rope that is 1/4 inch thick. Flatten the rope into a 1/2-inch-wide strip. Cut the strip in half lengthwise with a sharp knife. Gently twist the halves together to form a braid. Brush the egg mixture on the edge of the cornucopia opening. Place the braid around the opening and pinch the ends to secure it. Brush the braid with the egg mixture. Repeat this process with the remaining half of the dough part. Brush the egg mixture around the base of the cornucopia over the overhanging strips. Place the braid around the base, pinching the ends to secure it. Trim any excess pastry showing under the braid and brush the braid with the egg mixture.
  • Create vines and grapes with one part of the leftover pastry, roll and cut the other part into leaves. Attach them to the cornucopia using the egg mixture. Brush the entire cornucopia with more of the egg mixture. Optionally, refrigerate for up to 24 hours or freeze for up to 1 month, well wrapped.
  • Preheat oven to 425°F. Bake for about 10 minutes until set, then brush with milk and generously sprinkle with sugar. Lower oven temperature to 350°F and bake for an additional 20-25 minutes until golden brown. Optionally, cover the tip and front edge with foil to prevent excessive browning. Cool on a cookie sheet for 5 minutes, then transfer to a wire rack to cool for at least 40 minutes. Remove foil carefully from cornucopia and store loosely covered in a cool, dry place (avoid refrigeration).

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