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Preheat oven to 400°F. Prepare a large baking sheet with parchment paper.
Unfold puff pastry sheets on lightly floured surface and flatten lightly with a rolling pin. Cut each sheet into 6 rectangles.
Brush edges of rectangles with egg wash. Spoon 1 1/2 tablespoons preserves on 6 rectangles; top with remaining rectangles, egg wash sides touching. Crimp edges with a fork and brush tops with egg wash.
Bake 20-24 minutes or until pastries are golden brown. Let cool on pan 5 minutes.
In small bowl, whisk together confectioners’ sugar, water and vanilla. Drizzle glaze over warm pastries and top with sprinkles. Serve warm.