Form the cream cheese into about 20 small balls. Turn alternately in chopped parsley, paprika and browned hazelnut leaves. Use salt sticks and parsley leaves to form a grape.
Cut the camembert in half once horizontally. Sprinkle the base with chopped parsley. Put the lid on top. Cut into about 16 corners. Place on salted pretzel. Garnish with parsley and cranberries. Drain the fruit.
Halve the pears, cut off the apple top. Fill horseradish cream cheese into a piping bag with star-shaped spout and squirt on the fruits. Decorate alternately with apple lids, strawberry wedges, green pepper, melon balls and chopped walnuts.