Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Cut the pastry into eight squares and place one piece on top of each pear half. If using puff pastry, allow some pastry to wrap under the pear, to prevent it from shrinking back, and prick the puff pastry with a fork all over.

Spray the baking sheet with cooking spray. Combine brown sugar with cinnamon and place a spoonful of the mixture in eight spots. Smooth down each spoonful so the pear halves can rest on the sugar. Place a pear half on top of each one.

Cut the puff pastry scraps into stem and leaf shapes, if desired, and attach to the pears. Brush the egg over each pastry. Bake for about 40 minutes, until golden brown.

Serve immediately, or rewarm uncovered on a low temperature. Tastes great with whipped cream or a scoop of ice cream.