In this video we learn how to make a puff-pastry cornucopia. This is a great centerpiece for Thanksgiving and can be used to hold different foods such as buiscuts or finger sandwiches. First we need to form the mold for the cornucopia. You take some tin foil and make about 13-16 balls. These are spacers for inside the mold. Then you cut a piece of tin foil about 30" long. You place your balls in the middle and wrap your foil up over. Start to form your cornucopia the way you like. Try to make it as tall as you can, and start with your tail. Buy some puff pastry dough or make some up and roll it thin on a lightly floured surface. Make it large enough so when you place your form on top you can trace it all around. Leave a little on all the sides and cut the extra off. This will be the bottom of the cornucopia and what the strips will stick to. Take this bottom and place it on a greased sheet. Then place your tin form on the bottom you just made. Spray your tin form with pam so the dough won't stick. Take some more dough and roll it out till you have it long enough for strips about an inch wide, that will reach both sides. Then you start laying your strips across your form, starting at the tail and working your way up. Make sure you really work them into your bottom. Overlap while you add more strips. Then you can make a braid to go across the edge in front. In a small bowl, mix up one egg with 2 tablespoons of water. Brush your entire cornucopia with the mixture. Add other details if you want, like dough leaves and so on. After it is coated, put it in the oven at 425 degrees for 10 minutes. Reduce the heat to 350 degrees and cook another 15 minutes or until golden brown. Let it cool completely and remove all the foil inside. Then you can fill it with finger foods, or berry decorations, etc. Beautiful!