Thaw pastry sheets at room temperature 30 minutes. Heat oven to 375°F. Mix egg and water in small bowl.
Unfold pastry sheets on lightly floured surface. Trim about 1 inch off each corner of each pastry sheet. Reserve trimmings to use as decorations, if desired. Place 1 pastry sheet on ungreased cookie sheet.
Chop 4 squares of the white chocolate. Mix chopped white chocolate, pears and cranberries. Spread in center of pastry sheet on cookie sheet to within 1 inch of edges. Brush edges with water. Top with remaining pastry sheet. Press edges together with fork to seal. Decorate with reserved pastry trimmings. Brush with egg mixture. Cut several 2-inch slits 2 inches apart on top of pastry.
Bake 35 minutes or until pastry is golden. Cool about 30 minutes on cookie sheet on wire rack before serving. Melt remaining 2 squares white chocolate. Drizzle over pastry. Cut into squares to serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.