Happy Thanksgiving! I hope you are spending the day surrounded by loved ones.
We are at my in-laws today. The Mr and his brother are grilling the turkey. I brought my favorite hash brown potatoes, and I also brought cranberries. Not just any cranberries either. Cornucopia-ed Cranberry Mousse! Looks pretty impressive, but super easy (shh... the family doesn't need to know).
Pastry Cornucopia with Cranberry Mousse
- 1 cup cranberry juice
- 1 package (3 ounces) cranberry or raspberry gelatin
- 1 bag fresh cranberries
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 2 cups whipped topping, thawed
- 1 box puff pastry sheets
- 8 sugar ice cream cones
Heat the 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.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
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 edges of pastry (strip will not reach the bottom of the cone).
Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone on its side, with the end of the strip facing down, onto a baking sheet. Repeat with the remaining pastry strips.
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.
Heat cranberry juice cocktail, cranberries, cinnamon and pumpkin pie spice until boiling. Simmer until the cranberries are softened. Sprinkle the gelatin over the cranberries, and stir thoroughly.
Chill until mixture begins to thicken, but not set. Gently mix in whipped topping, using a rubber scraper. Chill until firm. Spoon into pastry cornucopias.