• Thaw puff pastry as directed on package.  Once pliable, unfold each sheet and cut vertically along the fold lines, creating three columns.  Then cut the entire sheet in half horizontally to get 6 individual rectangles from each sheet (12 in total).
• Working with one pastry section at a time, spread with 2-3 tablespoons jam, leaving a 1/2-inch margin at each edge.
• Prepare egg wash by mixing 1 egg with 1 tablespoon water in small bowl.  Gently brush exposed edges of the pastry section with egg wash.
• Take a second pastry rectangle and gently place on top of the first, pressing down on the edges to seal.  Crimp edges with the tines of a fork, and then prick the top of the pastry with the fork to create vent holes.
• Brush top of pastry with egg wash, and carefully transfer completed pastry to a baking sheet lined with a silicone mat or parchment paper.
• Repeat steps with remaining sections of puff pastry.

To freeze:

• Once all pastries are completed, place baking sheet directly into freezer and allow pastries to freeze until solid (about four hours).
• Once pastries are frozen, remove from freezer, wrap loosely with wax paper or parchment paper, and place in labeled gallon-size freezer bag(s).  Seal bag and return to freezer.

To bake:

• Remove pastries from freezer and place on baking sheet lined with silicone mat or parchment paper.
• Bake at 375 degrees Fahrenheit for 25-30 minutes, until pastries are fully puffed and tops are golden brown.
• While pastries are baking, combine powdered sugar, milk and vanilla extract in small bowl to make icing glaze.
• When pastries are done, remove from oven and drizzle with prepared icing.  Add sprinkles or course sugar if desired.