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Puff Pastry Cornucopia with Salami

Celebrate abundance with a Puff Pastry Cornucopia with Principe Salami Trio, a visually stunning centerpiece perfect for festive gatherings. This creation involves wrapping puff pastry around a foil mold to form a traditional cornucopia, which is then baked until golden and filled with an assortment of Italian delicacies. Inside, you’ll find layers of rich salami – Uncured Genoa, Hot Soppressata, and Uncured Italian Dry Salami — complemented by chunks of Pecorino Toscano and Asiago cheese, along with bright Castelvetrano olives and a selection of artichokes, pistachios, grapes, pomegranates, and apple slices. This edible horn of plenty not only makes a statement on your table but also pairs wonderfully with a robust Chianti, which complements the salty, savory flavors of the salami and cheeses with its full-bodied, fruity profile.

Prep Time

20 min

Cook Time

25 min

Serves

8-10

Ingredients

8 ounces Principe Salami Trio, Uncured Genoa
8 ounces Principe Salami Trio, Hot Soppressata
8 ounces Principe Salami Trio, Uncured Italian Dry Salami
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
16-ounce wedge Pecorino Toscano, broken into 1-inch pieces
16-ounce wedge Asiago cheese, cut into 1-inch cubes
2 cups pitted Castelvetrano olives
Accoutrements such as, fresh figs, pistachios in shells, seedless red grapes,
pomegranates and apple slices
Rosemary sprigs, for garnish, optional

Made With

Salami Trio

Principe SalamI Trio Collection

Puff Pastry Cornucopia with Salami

Celebrate abundance with a Puff Pastry Cornucopia with Principe Salami Trio, a visually stunning centerpiece perfect for festive gatherings. This creation involves wrapping puff pastry around a foil mold to form a traditional cornucopia, which is then baked until golden and filled with an assortment of Italian delicacies. Inside, you’ll find layers of rich salami – Uncured Genoa, Hot Soppressata, and Uncured Italian Dry Salami — complemented by chunks of Pecorino Toscano and Asiago cheese, along with bright Castelvetrano olives and a selection of artichokes, pistachios, grapes, pomegranates, and apple slices. This edible horn of plenty not only makes a statement on your table but also pairs wonderfully with a robust Chianti, which complements the salty, savory flavors of the salami and cheeses with its full-bodied, fruity profile.

Prep Time

20 min

Cook Time

25 min

Serves

8-10

Made With

Salami Trio

Principe SalamI Trio Collection

Ingredients

8 ounces Principe Salami Trio, Uncured Genoa
8 ounces Principe Salami Trio, Hot Soppressata
8 ounces Principe Salami Trio, Uncured Italian Dry Salami
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
16-ounce wedge Pecorino Toscano, broken into 1-inch pieces
16-ounce wedge Asiago cheese, cut into 1-inch cubes
2 cups pitted Castelvetrano olives
Accoutrements such as, fresh figs, pistachios in shells, seedless red grapes,
pomegranates and apple slices
Rosemary sprigs, for garnish, optional

How To Make

Preheat oven to 400°F and adjust oven rack to bottom position. Line a rimmed baking
sheet with parchment paper.

Gather a few long sheets of aluminum foil, and form it into a large cornucopia shape,
about 12-inches long.

Cut puff pastry lengthwise into roughly 20 1-inch strips. Wrap strips around foil,
overlapping slightly until foil is covered and resembles a cornucopia.

Place cornucopia on prepared baking sheet and brush with egg. Bake until golden-brown
and puffed, about 20 to 25 minutes. Allow to cool completely at room temperature before
removing foil.

Fill cornucopia decoratively with salami trio, Pecorino Toscano, Asiago, olives, figs,
pistachios, grapes, pomegranates and apple slices. Garnish with rosemary springs and
serve.

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