That’s very interesting - sort of a ‘gougere’ pastry going on top of the dough rectangles!
Yes, that's exactly what it is..some recipes call for a thicker "frosting"...but the one that was handed down to me was drizzled with a thin glaze. Forgot to add that I always put a tiny bit of almond flavoring into the icing.
It is really easy to make, but looks & tastes like a high-end bakery dessert. It does not "age" well(about a day)..so either plan to diet that week or make it when you have company...lol. I did have good results freezing half of it prior to icing.