Defrost the puff pastry according to package instructions.

Preheat the oven to 355°F/180°C.

Slice into 2 equal rectangles. Spread one rectangle evenly with Nutella and sprinkle with coconut. Place the second rectangle on top.

Lightly flour the surface and roll gently to seal. Cut into triangles and roll each into a rugelach shape.

Arrange on a parchment-lined baking sheet and brush with the beaten egg. Bake for 40 minutes, or until golden.

Meanwhile, combine sugar and water in a small saucepan and bring to a boil to make syrup. Brush the syrup over the hot pastries and let cool slightly before serving.