How to Make a Cornucopia | Easy Small Cornucopias DIY | The Sweetest Journey

Learn how to make cornucopias for your Fall dinner table. These small edible cornucopias are perfect for stuffing with berries and nuts and giving to each person celebrating Fall Harvest holidays with you.

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Ingredients:
2 Cans Pillsbury Crescent Dough Sheets
1 Egg
2 Tablespoons Water
Berries, Nuts, or Vegetables

Tools:
Aluminum Foil
Scissors
Non-Stick Cooking Spray
Parchment Paper
Baking Sheet

* Makes about 8 cornucopias.

Directions:
1. Cut the aluminum foil into squares 12 inches in length. Fold in half then form into a cone. Tuck in the extra aluminum foil at the opening of the cone so that it is perfectly round and at a slant. Shape the point of the cone into a horn, twisting it upwards. Set aside.
2. On a floured work surface, roll out the dough sheets one at a time. Cut into strips about 1 inch thick. In a small bowl lightly beat the egg and water to make an egg wash.
3. Spray the aluminum foil molds with Non-Stick Cooking Spray. Starting at the point, wrap the dough strips around the molds. The strips should slightly overlap each other. When you arrive at the end of one strip, dampen the edge with egg wash, then attach the next strip. Continue wrapping until the whole mold is covered. Place the cornucopias on a parchment lined baking sheet.
4. Brush the cornucopias with eggs wash. Bake at 375°F for 10-15 minutes or until golden.
5. Let cool completely on wire wracks. Carefully remove the aluminum foil from inside the cornucopias. Before serving, fill each with your choice of berries, nuts, or vegetables.

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