Preheat oven to 425°.
Combine flour, granulated sugar, salt, cinnamon.
Cut in Crisco with pastry blender or two knives until mixture is uniform.
Sprinkle dough with water a tablespoon at a time, stirring it with a fork until just enough has been added so dough can be patted into a ball.
Divide pastry in half.
On a lightly floured surface, roll 1/2 into a 10 x 15-inch rectangle.
Cut into six 5-inch squares.
Repeat with other half of dough.
Place about 2 measuring tablespoons of fruit filling in center of each square.
Moisten pastry edges with water.
Fold over 1/2 pastry to form triangle.
Seal edges firmly with a fork.
Prick top with a fork for steam to escape.
Bake on ungreased baking sheets 12-15 minutes or until lightly browned.
Sprinkle with confectioner's sugar. Makes 12.