PRALINE PUMPKIN CORNUCOPIAS
This recipe from Campbell's Kitchen is by Camilla Saulsbury. This is a luscious, bakery style fall dessert that's really easy to make. It has flaky puff pastry cones filled with pumpkin/cinnamon cream drizzled with a caramel/pecan sauce.
Provided by Pat Duran
Categories Puddings
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400^. Wrap each cone in foil, covering it completely and tucking any excess foil into the cone cavity. Spray the foil cones with cooking spray. Sprinkle some flour on the work surface. Unfold the pastry sheet on the work space. Cut the sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
- 2. Press the ends of 2 strips together. Starting at the pointed end of the cone, wind the pastry strip around 1 cone, slightly overlapping edges of pastry(strip will not reach the bottom of the cone) Spray the pastry cone with cooking spray and sprinkle with 1 teaspoon sugar. Place the cone on it's side, with the end of the strip facing down, onto a baking sheet. Repeat with the remaining pastry strips and cones.
- 3. Bake 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 from the baked pastry.
- 4. Filling: Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened. Beat the heavy cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones, Stir the caramel topping and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.
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Address Gui
[email protected]These cornucopias were easy to make and turned out great! I used a store-bought pie crust and the filling was simple to put together. I will definitely be making these again.
naledi comfort
[email protected]These cornucopias were amazing! The filling was creamy and flavorful, and the cornucopias themselves were crispy and flaky. I will definitely be making these again and again.
Diganto Das
[email protected]The cornucopias were good, but they were a bit too greasy for my taste. I think I would use less butter next time.
Roshani Kumari
[email protected]These cornucopias were a bit challenging to make, but they were worth it! They were so delicious and everyone loved them.
Call Duty
[email protected]I'm not a big fan of pumpkin, but these cornucopias were surprisingly good! The filling was creamy and flavorful, and the cornucopias themselves were crispy and flaky. I will definitely be making these again.
Babalwa Bout
[email protected]These cornucopias were a fun and festive treat! I made them with my kids and we had a great time. They turned out great and tasted delicious.
Cleo Gertsie
[email protected]The cornucopias were good, but the filling was a bit runny. I think I would add more flour or cornstarch next time.
Proshanto Saeker
[email protected]I loved the idea of these cornucopias, but I found them to be a bit too sweet for my taste. I think I would use less sugar next time.
Syed Nadeem Hussain Shah
[email protected]The cornucopias were a bit time-consuming to make, but they were worth it! They were so delicious and everyone loved them.
Atta Ullah 2122
[email protected]These cornucopias were easy to make and turned out great! I used a store-bought pie crust and the filling was simple to put together. I will definitely be making these again.
Rabia Abu Bakar
[email protected]I made these cornucopias for a Halloween party and they were a huge success! The kids loved them and the adults thought they were delicious too. I will definitely be making them again.
Abdelrhman Mohammed
[email protected]These praline pumpkin cornucopias were a hit at our Thanksgiving dinner! The filling was creamy and flavorful, and the cornucopias themselves were crispy and flaky. I will definitely be making these again next year.