Cakes Stuffed with Apricot

Roll Out some puff paste parings (No. 146) to an eighth of an inch in thickness; cut it into rounds with a channeled pastry cutter (Fig. 16) two and a quarter inches in diameter. Place half these rounds on a moistened baking sheet, fill the centers with well-reduced apricot marmalade (No. 3675), wet over the borders and cover with the remaining rounds, fastening them together; egg over twice, mark a rosette on top and push into a brisk oven to bake. When the cakes are almost done sift powdered sugar over and finish cooking, allowing the sugar to melt well.