Pastry Cornucopia Recipe
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Pastry Cornucopia
PASTRY DOUGH
3 1/2 cup all-purpose flour
3/4 cup cake flour
3/4 tsp salt
2 1/2 tbsp granulated sugar
1 3/4 cup butter (3 1/2 sticks), chilled
1 egg
1/2 tsp almond extract
Water, iced
1 egg, lightly beaten with 2 teaspoon
2 tbsp granulated sugar, for glaze
For the pastry dough, combine flours, salt, and 2 1/2 tablespoons of sugar
in a large mixing bowl. Combine butter and flour using a pastry blender or
your fingertips until pieces of butter are the size of large peas.
In a measuring cup, beat egg lightly. Add almond extract and enough ice
water to measure 1 1/4 cups. Sprinkle over flour/butter mixture. Stir and
toss gently.
Gather dough together and form 3 flattened balls. Wrap with plastic and
refrigerate at least 1 hour.
To make mold, loosely crumple eight to ten 9- by 9-inch squares of
heavy-duty aluminum foil and form into approximate shape of a cornucopia.
Tear off a sheet of regular-weight foil approximately 20 inches long and
loosely wrap it around crumpled foil to form shape of a cornucopia. Mold
should be about 12 to 14 inches long and about 5 inches high at front.
Coat form well with vegetable-oil spray. Set aside.
Lightly flour 3 baking sheets or cover with parchment paper. Remove 1 ball
of dough from refrigerator. On a lightly floured work surface, roll dough
out no more than 1/4-inch thick. Put pastry on paper. Place foil form on
pastry and cut out a base for the cornucopia, making it 1/2-inch wider
than bottom of foil form. Chill pastry base and foil form on one of the
baking sheets.
On a lightly floured work surface, roll 1 of remaining balls of pastry
dough into a rectangle about 10 by 14 inches and 1/8-inch thick. Using a
fluted pastry wheel or a small knife, cut strips of pastry l-inch wide and
place strips on prepared baking sheet. Repeat with remaining ball of
dough. Loosely cover all strips with plastic wrap and refrigerate.
Remove strips and foil form from refrigerator. Brush the edge of a pastry
strip with egg wash and, beginning with the tip of the cornucopia, start
winding dough onto form in a spiral, sticking egg-washed edge to dough
above, overlapping 1/4 inch. Cover tail completely.
Brush top edge of base with egg wash. Cut pastry strips about 2 inches
longer than necessary to go around form and touch base at each side. Brush
edge with egg wash. Lay strips across top of form, overlapping each
egg-washed edge over preceding dough about 1/4 inch. Gently press bottom
of strips to base to seal and trim at base with a small, sharp knife.
Continue laying strips in the same manner until strips come to within 1
inch of front of cornucopia.
Add a foil arch or crumpled strips of foil under form for additional
support.
Brush 2 dough strips with egg wash, fold each in half lengthwise, and
press gently to seal. Loosely wind the 2 strips together to make a braid.
Brush braid and final cornucopia strip with egg wash and lay braid across
top of cornucopia, pressing gently to seal. Using a small knife, flare
front edge of horn upward to make a lip.
Make 2 more long braids as above. Brush edge of base with egg wash and lay
braids along sides, making a decorative spiral at the back if desired.
Refrigerate cornucopia while making rest of decorations.
On a lightly floured board, roll one of remaining strips between palms of
hands to make a single smooth rope of dough for the grapevine. Make small
balls of dough for grapes and cut out several grape leaves from remaining
strips. Score leaves with the back of a small knife to resemble veins.
Remove cornucopia from refrigerator and place decorations to get a rough
idea of the desired design. Remove decorations, brush them with egg wash,
and reapply, pressing gently. Refrigerate at least 1 hour. Cornucopia may
be made ahead to this point and refrigerated up to 2 days, or wrapped well
and frozen for 3 to 4 weeks before baking.
Heat oven to 425ºF.
Bake in preheated oven for 10 minutes. Turn heat down to 350ºF and bake
until pastry is set but not browned, about 10 minutes more.
Remove from oven, brush with egg-white glaze and sprinkle cornucopia
liberally with sugar. Return to 350ºF oven and bake until golden, 12 to 15
minutes more. Cover tip and front of cornucopia with small strips of foil
if these parts are over browning.
Remove from oven and cool on baking sheet for 5 minutes. Using a long,
wide spatula, carefully lift cornucopia onto a rack and let cool for at
least 40 minutes.
Reach into cornucopia and carefully pull out crumpled foil. Use a small
pair of scissors, if necessary, to cut foil free. It is not necessary to
remove foil from tail. Gently peel mold's foil covering from inside of
cornucopia. Wrap cornucopia loosely and store in a cool, dry place (not in
refrigerator) until ready to use. Cornucopia may be baked a day before it
is to be served.
Fill cornucopia to overflowing with an assortment of nuts and fresh and
dried fruit.
Description:
"A baked horn-of-plenty overflowing with dried fruits and nuts."
Cuisine:
"American"
Source:
"Cook's Magazine September 1984"
Ratings : Cholesterol Rating 0 Cost 5
Difficulty 8 Fanciness 10
Freeze-ability 0 Intricacy 10
Kid Appeal 8 Richness 3
Serving Temperature 5
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5086 Calories; 336g Fat (59.2%
calories from fat); 66g Protein; 455g Carbohydrate; 12g Dietary Fiber;
1243mg Cholesterol; 4999mg Sodium. Exchanges: 26 1/2 Grain(Starch); 1 1/2
Lean Meat; 65 Fat; 4 Other Carbohydrates.
NOTES : Any combination of glazed, toasted, or raw nuts and fresh
fruit — grapes, kumquats, tiny plums, lady apples, or
Seckel pears — mixed with dried apples, apricots, pears,
or currants — can be used to fill this cornucopia and make
an abundant yet light ending to a harvest dinner. Nuts and
fruits are eaten with the fingers and the sweet pastry
horn is simply broken into pieces and eaten as an
accompaniment. It is easy to make and satisfyingly
Rabelaisian.
Nutr. Assoc. : 0 0 0 0 0 222 0 0 0 3218 652
Preparation Time: 6:00 |
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Dieting made easy
If you want to shed a few pounds and increase your all round physical condition, then, without doubt, you ought to decide on a thoughtfully planned healthy weight loss system. Ideally, this should incorporate 5 standard portions of fruit/vegetables per day and also embrace the optimum mixture of fat, carbs and protein.
When starting a weight loss program, people often focus on supermarket and branded food items known as 'low in fat'. To do this is usually wrong, insofar as an item may be very low in fat, but nevertheless dangerously high in calories and carbs.
When planning a weight loss system, the most important step is to make efforts to break down intake of refined carbohydrate, fat and salt.
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