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Sweet Rissoles

Cut circles of puff paste three inches in diameter, from a sheet one-fourth-inch thick, or even thinner. Wet the edge of each circle for one-half-inch all around, lay one teaspoon of any thick, stewed fruit or marmalade on one side of the circle and fold the other half over upon this so the edges meet. Pinch the edges together so they will adhere, brush over with beaten egg and bake in a quick oven. Dust with sugar and serve.