HOMESTEAD HOW-TO
– one bunch each of dark and light grapes – 1 1/3 cups coin cookies – 3 chocolate coins – 3 light figs – 1/2 cup almond-hazelnut mix – 2 ½ ounces light salami – 2 ounces’ dark salami – 10-11 mini mozzarella – 4-5 slices soft cheese – 1-ounce hard cheese – 1 apple – 3 plums – 1 ripe peach
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Roll out the dough to a 1/4-inch thickness and cut it into even strips about two fingers wide. Starting at the narrow end of the foil cone, wrap the dough strips around the cone, overlapping each row slightly. Use egg white to seal the joints where the dough strips meet.
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Leave the wide end of the cone uncovered so you can easily remove the foil later. Braid some dough strips to form a decorative edge and use the leftover dough to shape puff pastry leaves. Brush the entire dough-covered cone and the leaves with egg yolk.
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Bake in the oven at 356°F until golden brown. Once baked, cool the cone on a rack and remove the foil.
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Prepare the cheese by rolling soft cheese into thin slices and cutting hard cheese into bite-sized cubes. Slice the apple into halves, then into thin wedges, and sprinkle with lemon juice to prevent browning.
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