Pastelitos de Coco

This is so simple, I'm almost embarrased to post it. I love coconut, but my husband won't eat it and neither will my daughter, so when I bought a 17 oz can of Grated Coconut in syrup I had to think up ideas. Pastelitos de coco are readily available in Cuban bakeries which means I'm out of luck.  It was difficult just finding the coconut in syrup. Anyway, I still have at least 1/2 of the coconut in the fridge now, so I'll soon be making something else.

For these pastelitos:
1 box Pepperidge Farm puff pastry sheets
grated coconut in syrup
1 egg, beaten
1/2 cup sugar
1/4 cup water

Spread out one defrosted pastry sheet and cut in three along the folds. Cut those in half. You should have 6 pieces. Brush your sheet pieces along the edges with your egg. With a slotted spoon (you don't want much of the syrup) scoop about three tablespoons worth of the coconut onto the center of  3 of the pieces. Top with the remaing pieces. Press along the edges.  Repeat these steps with the second pastry sheet. Place on a cookie sheet sprayed with a non-stick spray. Brush more egg on the tops and place in a preheated 350 degree oven for about 20 minutes (I really didn't time it, so keep an eye on it). In the meantime, melt the sugar in the water on low. Brush this atop the pastelitos when you take them out of the oven. Decadent!