In a small saucepan, combine the cranberries, orange juice, orange zest, vanilla, and sugar. Bring to a boil, stirring until the sugar dissolves. Reduce to a simmer and, stirring occasionally, cook until the cranberries have softened, 6-8 minutes.

Place the cornstarch into a small bowl and add 1 tablespoon of water. Stir until combined and then add to the cranberry mixture. Cook and stir the mixture until it thickens and looks glossy, about 30-60 seconds.

Transfer to a heat-safe bowl and let cool to room temperature, stirring occasionally. Cover with plastic wrap and chill in the refrigerator until cold, about 1 hour.

Preheat the oven to 400 F. Line two baking sheets with parchment paper.

Place one sheet of puff pastry on a lightly floured surface. Roll out to about ¼ inch thickness. Cut out Mickey shapes using a large Mickey cookie cutter. Place cut out shapes onto the prepared baking sheet. Repeat with the second piece of puff pastry.

Using a sharp knife, lightly score a circle in the center of each Mickey head. This will be where the filling goes and will help the puff pastry puff up around the filling when baking.

Place a spoonful of cranberry filling into the center of each piece of puff pastry.

Whisk the egg and a tablespoon of water in a small bowl. Use a pastry brush to brush the two ears and the edges of each Mickey dough cut-out with egg.

Bake for 12-14 minutes or until the puff pastry is puffed and golden brown.

Transfer the pastries to a wire rack to cool.

In a small bowl, whisk together the powdered sugar and milk until smooth.

Transfer the icing to a piping bag and cut off a small part of the tip.

Drizzle icing over each pastry.