Puff Pastry Cornucopias with Pumpkin-Coconut Mousse

Puff Pastry Cornucopias with Pumpkin Coconut Mousse Recipe

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.

Next up is the filling: a creamy mix of pumpkin purée, vanilla pudding and coconut milk that satisfies your dessert craving without tasting cloyingly sweet. Coconut milk is a great substitute for regular milk when making instant pudding. It adds a slight tropical taste without overpowering the dessert.

Puff Pastry Cornucopias with Sanding Sugar

Puff Pastry Cornucopias

Pumpkin-Coconut Mousse

Pumpkin-Coconut Mousse

Puff Pastry Cornucopias with Pumpkin-Coconut Mousse

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

Ingredients:

6 sugar ice cream cones
Vegetable cooking spray
All-purpose flour
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)

Directions:

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.

Kelly's Notes:

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.

Recipe adapted from The Chew.

Comments

  1. 9
    #

    Cara says

    How far in advance would you be able to make these? Maybe a day before? I think this would be a great dessert to bring for thanksgiving; but I don’t want them to go soggy!

  2. 10
    #

    says

    How far in advance can these be made? How should they be stored if there are any left?

    • Kelly Senyei replied: — November 4th, 2013 @ 10:31 pm

      Hi Vicki! The puff pastry cornucopias can be made one day in advance and stored in air-tight containers. That being said, puff pastry goes stale very quickly, so if possible, I’d make and serve them on the same day. Hope this helps!

  3. 13
    #

    crystal says

    Hi…I love the whole idea I am going to try to make them for Thanksgiving..
    I’m just a bit confused with the vanilla instant pudding n the pie filling mix?
    What’s pie filling mix?
    Thank u!

    • Kelly Senyei replied: — November 22nd, 2013 @ 9:18 pm

      Hi Crystal! It’s just vanilla instant pudding mix :) I’ve updated the recipe list to clarify. Thanks and enjoy!

  4. 15
    #

    Brittany says

    any way to reheat these so they are warm for serving or is room temp or chilled preferred?

    • Kelly Senyei replied: — November 25th, 2013 @ 1:13 pm

      Hi Brittany! It’s totally fine for the puff pastry cones to be at room temp, and it’s actually preferred. If they were hot, the heat would cause the delicious mousse to melt! This is one of my all-time favorite desserts. Enjoy!

  5. 16
    #

    Kim says

    How far in advance can I make the mousse? I’d love to get that part out of the way before we travel. Then I’d just put the puff pastry and mousse together on Thanksgiving. Any thoughts?

    • Kelly Senyei replied: — November 26th, 2013 @ 4:30 pm

      You can make it a day in advance, Kim. Any sooner and it won’t be as light and fluffy. Enjoy!

  6. 17
    #

    Llona says

    Hi! These look fantastic, and I’m in the middle of making them. My cornucopias expanded lengthwise and grew very long and the wrapped cones pushed out the top. Do you know what I could have done wrong? Thank you in advance

    • Kelly Senyei replied: — March 15th, 2014 @ 4:36 pm

      Hi Llona – I’ve never had this issue before. Did you wrap the puff pastry tightly around the cone?

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