For the puff pastry rings: The size and number of pastries you make are up to you and how much puff pastry you have. You need two round cutters, one slightly smaller than the other. With the larger cutter, cut out twice as many rounds of puff pastry as pastries you want to make. For example, I made 8 pastries, so I cut out 16 rounds. Place half of them on a lined baking sheet.

With the smaller cutter, cut out the middles of the remaining rounds. Use the middles for whatever you like, we’ll just need the rings for this recipe.

Beat the egg. Brush the rounds on the baking sheet with the egg wash, then place the rings of puff pastry on top of them, making sure the edges line up. Save the egg wash because we’ll need it again.

Put the pastry in the fridge to chill while you preheat the oven to 425°F (220°C).

When the oven is ready, take the pastry out and brush the tops of the rings with egg wash. Bake for 12 minutes. At this point, the pastry will be partially baked.

Take the pastry out of the oven and sprinkle them with some sugar, then return them to the oven for another 5 to 7 minutes, rotating the pan halfway through.

When the pastry has browned and the sugar has melted to a nice glaze on top, take them out and let them cool.

For the preserves: Mash the berries or fruit in a saucepan, then set it over medium heat.

Once it steams, stir in the sugar. Return the saucepan to the heat and when it starts to steam again, stir in the lemon juice. Bring the saucepan to a boil. Let it boil, stirring occasionally, for about 10 minutes or until it reaches around 220°F (105°C). Take it off the heat and let it cool completely.

To assemble the puits: Press down the inside of the pastry just a bit, then fill them with preserves. Top them with a maraschino cherry, then serve them forth.