Add 1 teaspoon lemon juice and 1 tablespoon sugar to each pear

Lay the pasty flat on a cutting board, egg wash, and cut into long half-inch strips

Tuck the end of one strip of pastry into the bottom of the cored pear to anchor the dough

Wrap the pear with dough, overlapping edges slightly

Gently stretch the dough as you continue to wrap each pear and work quickly to avoid the dough becoming soft and difficult to adhere

Once the pears are completely wrapped, egg wash and bake approximately 25 minutes, or until golden brown