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Puff-Paste Cakes

Prepare one pound of puff-paste of six turns, put it in a cold place for a few minutes, then roll it out to one-fourth inch in thickness. Cut it with a sharp knife into pieces of a rectangular shape about four inches long and two inches broad, which cut again into halves across from one corner to the other; mark with the point of a knife in lines converging to the square corner so as to resemble a fan. Butter a baking-tin, lay the pieces of paste on their sides on it leaving a small space between them, and bake in a very quick oven. Arrange them on a hot dish, dust over with sugar, and serve.