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1
Combine pears, sugar and brandy in large bowl.
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2
Toss to coat.
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3
Draw one 4 x 4-inch pear shape and one 4 1/2 x 4 1/2-inch pear shape on parchment paper.
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4
Using scissors, cut out shapes.
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5
Line baking sheet with parchment paper.
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6
Roll out 1 pastry sheet on lightly floured surface to 12-inch square.
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7
Using 4 x 4-inch parchment template, cut out 6 pear shapes from pastry.
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8
Transfer pear-shaped pastries to baking sheet, spacing evenly.
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9
Sprinkle half of crushed cookies over pastries, leaving 1/2-inch border.
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10
Arrange pear slices over crushed cookies.
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11
Sprinkle remaining cookies over pears.
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12
Roll out second pastry sheet on lightly floured surface to 14 1/2-inch square.
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13
Using 4 1/2 x 4 1/2-inch parchment template, cut out 6 pear shapes from pastry.
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14
Brush edges of pastries on baking sheet with water.
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15
Arrange larger pear-shaped pastries atop pears, pressing pastry edges together to adhere.
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16
Press edges with fork to seal.
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17
Using skewer, poke small hole in top of each turnover to allow steam to escape.
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18
Press 1 almond sliver in tip of each turnover to represent stem.
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19
Cover and refrigerate 20 minutes.
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20
Preheat oven to 375F.
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21
Brush turnovers with egg.
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22
Bake until golden brown, about 30 minutes.
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23
Transfer to rack and cool.
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24
(Can be prepared 8 hours ahead.
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25
Store in airtight container at room temperature.)
