Upgrade Your Thanksgiving Cheese Plate With a Crescent-Roll Cornucopia
This edible cornucopia is our way of making a normal cheese plate more festive — and definitely more fun — during the holiday season. Our go-to this time of year is a massive cheese plate that can stand alone and be the main attraction, or the starter for a larger meal. Press on for the surprisingly easy steps to braid a breaded cornucopia.
Materials + Tools: - 1 roll of tin foil - 2 packages of crescent rolls -1 egg (for egg wash before cornucopia goes into the oven), optional
Start by sculpting tin foil into the shape of a cornucopia (it looks like a cone with an upturned tail). Pro tip: Lightly pack tin foil so it's easier to remove later from your baked cornucopia. Crescent rolls should be buttery enough that this shouldn’t be difficult.
Your tin foil mold should look a little something like this.
Pop open the crescent rolls and cut the triangles into strips. Pinch together the ends of strips to make strips longer.
Braid crescent roll strips. You can make these as fancy as you want. Not a braiding pro? Skip this step and leave those strips alone.
Wrap tin foil cornucopia with braids/strips. Make sure you cover all the tin foil. Leave a little wiggle room at the opening of the cornucopia, so that when you’re done baking you can pull some of that tin foil out.
Use any extra dough to cover the bottom of your cornucopia. Pinch the sides and anchor those braids/strips in.
Brush on egg wash before placing your cornucopia in the oven. Bake at 350 degrees Fahrenheit for 20 minutes. Take out of oven and cover spots of cornucopia that are already golden brown with extra tin foil. Bake for another 20 minutes at 250 degrees Fahrenheit.
Let it cool down until it’s easy to handle. Remove tin foil.
Place cornucopia in corner of your cheese plate. Arrange cheese on your serving tray.
Add crackers — we like to have two or three options.
Don’t forget to fill up your cornucopia. It's called "the horn of plenty" for a reason. Fill with fresh fruit like grapes, apples, and pears.
Add nuts like walnuts and pistachios to fill in any empty spaces. Garnish with fresh herbs like rosemary and sage to finish it off.
Voilà! Invite over your friends, open a bottle of wine, and dig in!
A cornucopia cheese board will become your new favorite holiday tradition.
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DIY Production and Styling: Paris Fried
Photography: Chris Andre
Paris Fried: Paris loves any excuse to celebrate and throw a themed party. She loves experimenting in the kitchen and has a terrible sweet tooth. When she’s not crafting in her studio, she’s at the farmers’ market buying seasonal produce or at her favorite local theater watching double features.