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ALLOW pie crusts to soften according to package instructions. Heat oven to 400°F. Line baking sheet with parchment paper.
UNROLL pie crusts on a lightly floured surface. Cut round edges off crusts to make 2 (8-inch) pastry squares. Cut each square into 4 (4-inch x 4-inch) squares. You can use the small cut dough pieces to make little jam bites.
STIR together fruit spread and cornstarch in a small bowl until blended. Spoon 2 teaspoons of this fruit spread mixture onto the center of each pastry square.
BRUSH edges of squares with water. Fold squares in half, covering jam filling. Press edges with tines of a fork to seal completely.
PLACE assembled pastries on prepared baking sheet and bake 15 to 17 minutes or until edges begin to brown. Cool completely.
WHISK together powdered sugar and milk in a small bowl. Spoon this glaze over each jam filled pastry, spreading with back of spoon. Top with sprinkles. Let stand until glaze is set.