Roll half a pound of feuilletage paste (No. 1076) into a piece eighteen inches long by three wide, and pare off the edges lightly. Cut out six square pieces, all the same size, and with a pastry-brush moisten the surfaces with beaten egg. Fold up each piece by laying one corner over the other, so they will have a triangular shape. Put them on a baking-sheet in the oven for twenty minutes; remove them to the oven door ; dredge plenty of powdered sugar over, put them back, and close the door for one minute and a half, to allow the sugar to melt thoroughly. Remove from the oven, and cool for twenty minutes. The cakes will have risen about two inches in front. Then, with the thickest part of a larding-needle, make a hollow in front of each cake. Put three ounces of currant jelly (No. 1326) into a paper cornet, and with it fill the insides of the cakes. Dress them on a dessert-dish with a folded napkin, and serve.