Strawberry Cornucopias Recipe
Ingredients
| Strawberries | 3 Cup (16 tbs) | |
| Whipped cream | 1 Carton (1l) | |
| 2 tablespoons 10X confectioners' powdered sugar | ||
| Walnuts | 1/2 Cup (16 tbs), finely chopped | |
| 32 slices soft white bread | ||
Directions
1. Wash the strawberries and hull; mash enough to measure 2 table-spoonfuls in a medium-size bowl; set remainder aside for Step 4.
2. Beat the cream cheese and 10X sugar into the mashed strawberries until smooth; stir in walnuts.
3. Cut a 3-inch round from center of each slice of the bread with a cooky cutter; roll each thin with a rolling pin. (Save trimmings for a crumb topper or croutons.) Spread a rounded teaspoonful of cream cheese mixture over each of the flattened bread rounds; roll into a cornucopia shape.
4. Halve the remaining strawberries; tuck one half into top of each cornucopia.
2. Beat the cream cheese and 10X sugar into the mashed strawberries until smooth; stir in walnuts.
3. Cut a 3-inch round from center of each slice of the bread with a cooky cutter; roll each thin with a rolling pin. (Save trimmings for a crumb topper or croutons.) Spread a rounded teaspoonful of cream cheese mixture over each of the flattened bread rounds; roll into a cornucopia shape.
4. Halve the remaining strawberries; tuck one half into top of each cornucopia.
Chef
