Pastelitos de Coco (Cuban Coconut Pastries)

In a mixing bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together into a shaggy ball. Do not overwork. Shape the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

In a saucepan, combine the shredded coconut, sugar, cinnamon, vanilla, and water. Bring to a gentle simmer over medium heat, stirring frequently, until the liquid is absorbed and the mixture becomes sticky and aromatic, about 8 minutes. Remove from heat and let cool to room temperature.

Preheat the oven to 200°C (375°F). Line a baking sheet with parchment paper.

On a lightly floured surface, roll the chilled dough into a large rectangle about 3 mm (1/8 inch) thick. Using a knife or pastry wheel, cut the dough into 8 cm (3-inch) squares.

Spoon a generous teaspoon of the coconut filling onto the center of each square. Fold one corner over the filling to the opposite corner, forming a triangle. Press the edges with a fork to seal. Place the pastries on the prepared baking sheet with enough space between them.

In a small bowl, whisk the egg with the milk. Brush the tops of the pastries with the egg wash. Bake for 20-25 minutes, or until golden brown and puffed. Let cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.