Place pastry squares on a parchment-lined baking sheet and brush edges of pastry with egg. Place 2 tablespoons Gorgonzola in center of each square. Fold opposing corners of the pastry to the center creating a smaller square; pinch to seal and brush top with egg. Refrigerate until ready to bake. Bake at 375 degrees for about 15 minutes or until puffed and golden brown.

Peel, core, and quarter or halve pears. Leaving stem end intact, slice into ¼-inch wedges and gently fan slices. While pastries are baking, heat butter, sugar, salt, and pepper in a medium-size skillet. Add pears and cook over medium-low heat for 10–15 minutes, turning once until tender and lightly caramelized. (Alternatively, melt butter and gently combine with pears, sugar, salt, and pepper; bake pears on pan with pastries. Depending on ripeness of pears, they may take longer or shorter time to bake than pastries.)

To serve, place a warm pastry on plate and accompany with half a warm caramelized pear. Garnish with herbs if desired.