Place 1 tablespoon ganache in the center of the puff pastry square and place a poached pear over the ganache. (Defrost the puff pastry first, if using frozen.)
Pinch the four corners up and over the pear. Be sure to really seal them or they may pop open while baking, which is hardly tragic.
Fold the points over to the sides so they are all facing the same direction.
Line a cookie sheet with parchment. Refrigerate the covered pears while you preheat the oven to 400°F.
Brush with the egg wash (combine the water and egg) and generously sprinkle with sugar.
Bake for 20 to 25 minutes, or until golden brown. Don’t forget that color is flavor, so let them get dark brown on the tips.
