1.From crumpled foil, make a cone about 9.5 inches long and 3.5 inches in diameter. Fold back the top narrow edge.

2.Roll out puff pastry dough ¼ inch thick and cut into strips 2/3 inch wide. Starting at the narrow edge, wrap around the mold in an overlapping circle. When a strip ends, connect the next strip to it, brushing both edges with egg white. To decorate the edge, weave a braid of dough. Be sure to leave a loose foil edge. Grease the horn with egg yolk, set it on a baking tray lined with parchment. Bake the product until golden in a oven of 180 deg. C (356deg.F) for about 20-25 minutes. Cool the finished horn on a rack and remove the foil. And leftover dough can be used to bake puff pastry sheets.

3.Cut the hard cheese into ½-inch side lengthwise cubes. Roll the thin plates into rolls.

4.Cut the apple in half. Slice each half thinly and splash with lemon juice to prevent darkening. Cut the plums in half and remove the pit. Cut the peaches into slices. Separate the grapes into several bunches. Cut figs in half.

5.Place the puff pastry horn on a wooden board. Place the apple, plums and figs in the horn. Place a few slices of salami around the edge. Place grapes around the edges of the horn. Arrange the salami and cookie coins randomly on the board as if they were spilled out of the horn. On the right side, arrange the puff leaves and chocolate coins. On the left, arrange all the cheeses. Arrange almonds, plums figs and peaches in the empty space.