Prepare the puff pastry: Leave the puff pastry leaves frozen and delicately spread them on a lightly floured plate to remove any cakes. Create a total of 18 squares and divide the sheet into 9 squares.
Rest of the dough: In the center of each square of the dough, place a creamy mixture and drizzle it with the filling. Be careful not to overreact, as this will make it easier to seal.
Shape the dough balls: Pinch the four corners of each square together to create a ball, then seal the edges tightly to prevent the filling from leaking out during baking. Arrange the dough balls on the baking sheet, seam-side down.
Cool and serve: Once baked, let the dough balls cool slightly on the baking sheet before dusting them with powdered sugar.
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