1. Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Crumple aluminum foil into a sturdy cone about 10 to 12 inches long, curve it slightly like a horn, wrap it in parchment paper, and place it on the prepared baking sheet.

3. Unroll the puff pastry or croissant dough, cut it into long strips, and wrap the strips around the parchment-covered cone, slightly overlapping so there are no gaps.

4. Brush the pastry all over with the beaten egg wash, then bake for 18 to 22 minutes or until the horn is puffed, crisp, and deep golden brown.

5. Let the horn cool completely on the pan, then gently remove the foil and parchment from inside so you are left with a hollow pastry shell.

6. Transfer the pastry cornucopia to a large platter or board, positioning it on its side with the opening angled slightly downward.

7. Arrange mini pumpkins, apples, and pears around the opening, then tuck clusters of red and green grapes inside the horn and spilling out onto the platter.

8. Fill gaps with crackers, mixed nuts, and dried fruit, letting them cascade outward to create a full, abundant look.

9. Tuck in sprigs of fresh rosemary or thyme for color and fragrance, and place a small dish of jam or fruit spread nearby for serving.

10. Serve the centerpiece within a few hours of assembling, encouraging guests to break off pieces of pastry and enjoy it with the fruit, nuts, crackers, and jam.