This sweet and savory cornucopia made of braided bread dough is the Thanksgiving centerpiece you never knew you needed. Not only is it beautiful to look at, it’s fun to eat! Stuff your savory centerpiece with nuts, meats and cheese for a holiday twist on a classic charcuterie board. For dessert, fill the cornucopia with an assortment of sweets, including chocolate covered pretzels, truffles and berries. Watch the video below to learn how to make your own sweet and savory cornucopia for Thanksgiving.
- Heavy duty aluminum foil (18”)
- 3 containers of refrigerated breadstick dough (pizza or french bread dough works the best)
- Silicone pastry brush
- Small mixing bowl
- 1 Egg
- 1 tbsp. Water
- Small whisk
- Pizza cutter
- Parchment paper
- Cooking sheet
- Cooking spray
- Savory or sweet snacks
Preheat oven to 350 degrees.
Use tin foil to create a cone shape.
Fill cone shape with crumpled tin foil.
Make egg wash by beating together 1 egg and 1 tbsp. of water.
Place parchment paper and cone shape on cooking sheet and spray with cooking spray.
Cut dough into equal strips using a pizza cutter, setting aside 3 strips.
Wrap dough around cone shape.
Use the leftover 3 strips you set aside to create a braided border for your cornucopia.
Brush border with egg wash and attach your braided border.
Use the rest of your egg wash to brush the rest of your cornucopia.
Bake for 20 minutes, or until golden brown (Tip: Bake on the lowest oven rack for best results).
Once cornucopia has cooled, place on serving platter with savory or sweet bites.
Start planning your Thanksgiving dinner by sending the free Evite invitation below.