What better time to splurge with double the decadence than the week before Thanksgiving? On Wednesday I shared a slice of Cranberry Orange Juice Bread, and to keep the Thanksgiving theme rolling, today I’m diving headfirst into dessert with Puff Pastry Cornucopias filled with Pumpkin-Coconut Mousse.
These golden brown beauties are entirely edible and are made by wrapping store-bought puff pastry – every chef’s secret weapon – around ice cream cones to create a characteristic cornucopia shape. Sound challenging? It’s easier than you might think! Tune in to the video below to learn how to go from puff pastry to edible centerpiece in no time flat.
But this isn’t just any other Turkey Day dessert. This is a confection inspired by the talented team over at The Chew, ABC’s hit talkshow starring hosts Mario Batali, Michael Symon, Clinton Kelly, Carla Hall and Daphne Oz.
Four of my fellow BlogHer network bloggers and I had the chance to attend a taping of The Chew, which will air on ABC at 1 p.m. EST/12 p.m. PST on Wednesday, November 21. We sat at the tasting table and sampled an entire episode’s worth of recipes, including brined turkey, white wine gravy, sausage stuffing, cranberry compote and olive oil mashed potatoes. The Chew has countless ideas for holiday recipes and creative crafts, and Mario’s mashed potatoes will definitely be making an appearance on my Thanksgiving table.
We were then tasked with adapting one of the recipes from The Chew, which is what inspired me to add a tropical twist to this festive dessert. In addition to the coconut milk, I’ve also garnished the puff pastry cornucopias with a thick drizzle of caramel and a sprinkle of toasted coconut. Head over to BlogHer.com to check out the other bloggers’ recipes and check out The Chew for even more recipes and crafts.
Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter and Pinterest for all of the latest updates.
Puff Pastry Cornucopias with Pumpkin-Coconut Mousse
Yield: 6 servings
Prep Time: 35 min
Cook Time: 15 min
6 sugar ice cream cones
Vegetable cooking spray
1 sheet (1/2 of a 17.3-ounce package) frozen puff pastry, thawed
Sanding sugar (optional)
1/2 cup unsweetened coconut milk
1 (3.4-ounce) package vanilla instant pudding mix
3/4 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/2 cup cold heavy cream
1/2 cup caramel topping, warmed
1/2 cup sweetened flaked coconut, toasted (See Kelly's Notes)
Preheat oven to 400ºF.
Wrap each cone tightly in aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray. Set aside.
Lightly flour your work surface. Unfold the pastry sheet onto the work surface. Cut the pastry sheet to form 3 rectangles then cut each rectangle lengthwise into 4 strips, making 12 strips total.
Press the ends of 2 pastry strips together. Starting at the pointed end of the cone, wind the pastry strip around 1 cone, slightly overlapping the edges of the pastry (the strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with the sanding sugar (optional). Place the pastry cone on its side, with the end of the strip facing down, onto a baking sheet lined with parchment paper. Repeat with the remaining pastry strips.
Bake the puff pastry cornucopias for 15 minutes, or until the pastries are golden brown. Let the pastries cool completely on the baking sheet on a wire rack. Carefully remove the foil cones.
Beat the coconut milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
In a stand mixer fitted with the whisk attachment, beat the heavy cream on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture then spoon or pipe the mixture into the pastry cones.
Place the pastries onto serving plates. Drizzle the pastries with the caramel and sprinkle with toasted coconut.
Remember to thoroughly shake the can of coconut milk in order to ensure the liquids and solids are evenly distributed before measuring.
To toast the coconut flakes, line a baking sheet with parchment paper and then sprinkle the coconut in an even layer. Bake the coconut for 3 to 5 minutes at 350ºF, stirring it halfway through, until golden brown.