• Have the Perfect All-Butter Pie Crust Dough, divided into two portions waiting for you in the fridge.

Make the filling:

• Mix together the coconut, sweetened condensed milk, vanilla and almond extracts, and salt in a large bowl.

Cut dough circles:

• Roll out half of the chilled All-Butter Pie Crust Dough on a lightly floured surface until it's about ¼-inch thick. Use a 4-inch round cookie cutter to cut circles from the dough.
• Gather together and reroll scraps as needed. Move the dough circles to the fridge as you cut them to keep the dough cool.

Fill the pastries:

• Line a large baking sheet with parchment paper.
• Have a small dish of water at your work area. Spoon about 1 tablespoon of the coconut filling into the center of each dough circle. Dip your finger in the water and moisten the entire edge of the dough circle.
• Pick up the dough circle with the filling and hold it it your hand like you would a taco, with the edges facing up. Use your other hand to pinch the edges closed; this will make a dough pocket with the filling inside. Don't let the coconut filling come out of the edges.
• Lay the pastry on your work surface. Fold the sealed edge up over on itself and crimp it down firmly all the way around. Move the pastry pocket to the baking sheet.
• Repeat these steps with the rest of the dough circles and coconut filling. Place them on the baking sheet (or two baking sheets) spaced about two inches apart.
• Place the pastries in the fridge for 30 minutes. This will chill the dough, help the crimped edges stay closed, and give you flakier pastries once they're baked.

Bake:

• Preheat the oven to 400° F. Whisk the egg with two teaspoons of watterin a small bowl, and have a pastry brush ready.
• Remove the pies from the fridge. Crimp the edges once more firmly.
• Use a paring knife to cut a small slash in the top of each pocket. Then, brush the tops with the beaten egg and water. (This is an egg wash.) Finally, sprinkle the top of each pastry with a generous pinch of granulated sugar.
• Bake the pastries for 30 minutes until the crusts are golden brown.
• Note: a little filling may leak out and turn dark. As long as the pastry edges are crimped firmly down and they're cold when they go into the oven, the pastries will keep most of the filling inside.
• Move the pies to a cooling rack and allow them to cool for 10 minutes.
• Serve the coconut pastries warm or at room temperature. Makes about 20. Cooled pastries can be stored in a sealed container at room temperature for up to 5 days.

Variation: Coconut and Raspberry Pastries

• When filling the dough circles with the coconut filling, add in 1 teaspoon of raspberry jam.