Roll out a sheet of puff paste thin and cover a baking pan bottom with it, spread jelly or preserves upon it and pake. Whip up some meringue and mix in chopped almonds or desiccated cocoanut and spread that on top of the florentine, sift sugar on top and bake. It is like the fruit meringues in a general way but ought to be thin, to cut in large, but flat strips. The meringue can be made with gelatine instead of white of eggs if so needed.