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Cornucopia Cups

Delightful edible cups made from bread dough, perfect for filling with assorted treats, ideal for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Appetizer, Party Food, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cornucopia Cups
  • 1 Bread dough Homemade or Pillsbury French bread roll
  • 1 Egg For egg wash
  • 1 spray Cooking spray To prevent sticking
  • as desired Preferred charcuterie treats Such as meats, cheese, fruit, and herbs

Method
 

Preparation
  1. Line a baking sheet with wax paper to prevent sticking.
  2. Fold aluminum foil into a cornucopia shape, creating a loose form.
  3. Roll out homemade bread dough to about ¼ inch thick or unroll store-bought dough.
  4. Cut the dough into strips approximately ¼ inch wide, needing 6 to 7 strips for each cornucopia.
  5. Spray the foil cornucopia with cooking spray before wrapping the dough around it in a spiral pattern.
  6. Fold and twist the last piece of dough at the top to create a decorative opening.
  7. Brush the dough with egg wash to seal it and tuck in any extra dough.
Baking
  1. Bake the wrapped cornucopias according to the bread directions and monitor to prevent burning.
  2. Let the baked cornucopias cool on the baking sheet before handling.
Serving
  1. Fill each cooled Cornucopia Cup with favorite treats like cheese, meats, and fruits.
  2. Arrange on a platter for presentation, and consider adding a dipping sauce.

Notes

Store Cornucopia Cups in an airtight container in the refrigerator for a few days or freeze for up to three months. Reheat by baking at 350°F until warmed through. Consider seasonal fillings like pumpkin spice in Fall or fresh fruits in Summer.