Preheat oven to 400 F, line a large baking sheet with parchment paper. Set aside.

Lay one sheet of puff pastry, cut into 6 rectangles - one cut to divide it in half lengthwise, then 2 cuts across to divide each half into 3 parts.

Place pastry rectangles on the prepared baking sheet.

Divide cream cheese between the 6 pastry rectangles, spreading in the center of each. Be sure to leave a ½" border of pastry edge, around the cream cheese.

Spoon 1-2 teaspoon of jam over the cream cheese on each pastry, again leaving the ½" border of pastry around the outside edge of each puff pastry rectangle. Set pan aside.

Lay out the second sheet of puff pastry. Use a pizza wheel to cut the sheet into thin strips.

Arrange the pastry strips over the prepared pastry rectangles at random angles. I like to leave an opening about ¼ of the way down from the “top” edge, for the confectionary eyes.

Use the pizza wheel to trim any overhanging pastry strips, then use the tines of a fork to crimp the edges, sealing the strips down to the base.

Whisk the egg until smooth, then use a pastry brush to brush the egg over each pastry. (The pastry parts, anyway!).

Bake for 18-20 minutes, or until the pastry is flaky and golden brown. Remove from oven and allow to cool to room temp.

In a glass bowl or measuring cup, whisk together glaze ingredients (except eyes) until smooth. You may want to add a little more sugar or milk, to get the consistency you want to work with.

Affix a pastry bag with a couple set and a flat piping tip. Spoon glaze into the prepared pastry bag.

Place 2 confectionery eyes on each pastry, serve.

Carefully pipe the glaze over each cooled pastry, following the lines of the pastry strips on top. Allow glaze to set, then serve!