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Feuilletees, Parisienne

Prepare a creme patissiere. Roll out as thin as possible a half pound puff paste on a lightly floured table, then cut it in six even pieces three inches square, fold up each piece (double), open again, then lightly wet the edge of each half. Spread a tablespoon of creme patissiere over each, being careful not to spread any at the edges, fold up, gently press down both edges and lightly wet the surface on one side only. Have a little powdered sugar on a plate, turn the wet side of each over the sugar, arrange the cakes on a lightly wetted baking sheet plain side downward, then set in a brisk oven for fifteen minutes, remove, dress on a dish with a folded napkin and serve.