pastry into rounds. Meanwhile, mince the glaceed fruit. Place 1 tablespoon on the center of each of the pastry rounds. Lift one side with a spatula and fold over the other half, forming a half-circle. Press the edges together and place on a baking sheet. Continue until all have been stuffed, then bake in a moderate oven (350 F) for 15 minutes, or until firm; the pastries will be white. Remove and cool for 10 minutes, then roll in confectioners' sugar and cool completely. Store in a covered container. Note: In Crete this pastry is cut with a serrated pastry cutter producing an attractive edging.