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Heat oven to 400°F. line a baking sheets with parchment paper.
Unwrap thawed pastry and cut them in half with a pastry cutter. Cut them once again across to make 4 total squares per puff pastry roll.
Place the squares on a parchment-lined baking sheet. Each should be at least two inches apart.
Add one tablespoon of filling to each square.
Fold over the edges to form a football shape.
Using a fork, crimp the edges of each pastry.
Bake on the center oven rack for 20-22 minutes or until golden-brown.
Allow pasries to cool for 15 minutes before icing.
Once cooled, swizzle an even amount of icing on each and allow the icing to set before enjoying (about 10 minutes.)