Party Puffs

Bake the puff pastry in a suitable form to a diameter of 20 centimeters (French measurement), brushed with egg

Spoon six puffs on top of it

Place the remaining puffs in a pan, cover half with water and sugar, and let them cook until the shells come off

Turn them over when they're done, and remove them from the liquid

When the shells start to come loose, remove them

Reduce the cooking liquid by half

Add chopped cup and Damasco jelly

Pour half of the reduced cooking liquid over the cooked puffs in the form, and bake for 15 minutes

Remove the crust from the cooked puffs with a spoon and fill each one with the remaining cold liquid

Assemble them into a pyramid shape on top of the baked puff pastry with the fatia puffs and garnish with fresh fruit of your choice