Combine the dry ingredients in a food processor. Pulse the butter into the flour mixture until the mixture resembles coarse crumbs.
Add the ice water, 1 tablespoon at a time, pulsing until the dough just comes together.
Gather the dough into a ball & divide it in half. Flatten each half into a disk. Wrap the disks in plastic wrap & chill for at least 60 minutes.
Lightly flour your work surface & rolling pin. Roll out one disk of dough to a 12×18-inch rectangle (trim if needed).
Preheat oven to 350F. Line a large baking sheet w/ parchment paper.
Cut dough into 3 strips & then cross twice to make 6 small rectangles; roll out the excess dough & repeat with all remaining dough.
Add a tsp. of each fruit filling to the center of half the rectangles. brush edges with egg wash & add top piece of dough.
Brush with egg wash, add a small venting hole for steam to each pastry.
Bake for 20 minutes at 350 F.
In a small bowl, whisk the powdered sugar & milk until creamy.
Add a spoonful of icing to each pastry followed by red & blue sprinkles.
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