Divide the dough into 10 equal portions. Roll a portion into a rough rectangle.
Place a ball of filling on the lower half.
Bring the side of rectangle over the filling and press it.
With a circular cutter, cut out a circle. The remaining dough from all the circles will make one more frolle.
Arrange on a baking tray and refrigerate for 2 hours. I had some extra pie crust, so another 3..
After baking it until golden, dust with icing sugar.