Preheat oven to 400 degrees. Line two baking sheets with parchment paper and set aside.

Peel and slice and dice pears into small chunks. Toss in lemon juice to prevent browning.

Use a large saucepan to melt butter on medium heat until sizzling. Then add pears and cook for two minutes, coating them with butter.

Add brown sugar, spices, and vanilla and stir to coat pears.

Lower heat to medium low- Then combine cornstarch and up to 2 tablespoons of water so it’s liquid. Then pour over pears and cook until thickened, about 5 minutes. Remove from heat and cool.

Lightly dust countertop with flour and roll out puff pastry into a rectangle of 1/8 inch thickness. This is where you can cut into equal squares or use a cookie cutter. *store-bought puff pastry doesn’t need to be rolled out, as it should be ready to go once thawed. You would use 1 1/2-2 sheets of store-bought, depending on if you stamp out or cut them into squares.

If using a cookie or biscuit cutter, dip it into flour so it won’t drag the pastry. Stamp out circles and place onto baking sheet.

For egg wash, add egg yolk and cream to a small bowl and mix with a fork. Then brush the outer circle with wash to help it stick once folded. Add a rounded spoonful of filling to one side. Fold over. Take a fork and seal it by pressing tines around edges.

Brush each turnover with egg wash. Bake for 16-19 minutes, until golden brown.

Allow them to cool for 5 minutes so they don’t burn you. You can always refrain from touching them and use a spatula or do this hands free with a pastry brush and by sprinkling the sugar on.

Then melt butter in a small bowl. Make cinnamon sugar mixture. Then carefully brush melted butter onto warm pastries before sprinkling on sugar. Alternatively, coat them in sugar mixture.

Serve warm.