Preheat oven to 375 F.

In a saucepan, cook blueberries, lemon, sugar, cornstarch and 1 - 2 tbsp water. Smash up blueberries while cooking.

Boil till spoon is coated, about 7-9 minutes.

Cool compote.

Flour counter and rolling pin. Roll out sheets a little bit more, about an inch.

Using a knife or pizza cutter—cut out 24 about 2 x 3 inch rectangles.

Place a heaping tsp of filling in middle of a pastry rectangle. Place another pastry on top and fork edges to seal. Repeat on all 12.

Place them on a parchment lined baking sheet.

Mix up egg wash and brush on top of pastries.

Bake 18 minutes or till golden brown.

Let cool on rack.

Whisk together icing ingredients.

Frost with icing and add sprinkles.