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1
Using a wooden spoon, cream the Butter, Cream Cheese, and Salt together in a large bowl; stir in Confectioners' Sugar, then add the Flour about 1/2 Cup at a time, stirring well. When the dough coheres, turn it out onto a floured surface (This can be made in a stand up mixer as well).
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2
Gently knead 2 or 3 times and divide the dough into 4 equal size balls; flatten into 1/2 inch thick disk and wrap in plastic and refrigerate for at least an hour, preferably longer, until firm enough to roll but not too solid.
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3
Lightly butter a large baking sheet.
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4
Mix Flour and Granulated Sugar together in a small bowl; Working with one piece of dough at a time, roll it into an 8 inch circle on a sheet of lightly floured waxed paper.
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5
Dot with 1 Teaspoon of the Preserves, spreading it around the center of the circle and then sprinkle with some of the sugar-flour mixture.
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6
Arrange a single row of overlapping Pear slices over half of the dough: leave a good 3/4 inch border around the slices, following curve of pastry; sprinkle with Flour-Sugar mixture and lay one or two slices of Brie over the Pears to cover.
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7
Moisten the edge of the pastry and fold the empty half over the cheese; pinch the edges together making a sort of rope edge; place on prepared baking sheet and refrigerate while you make the remaining turnovers.
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8
Preheat Oven to 400 Degrees.
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9
Brush each turnover with a little Milk and sprinkle with Granulated Sugar; then poke the surface 2 or 3 times with a fork to make steam vents.
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10
Bake for 10 minutes on the center oven rack; Reduce oven temperature to 375 and bake until golden brown, about 20 minutes (For even browning, rotate baking sheet 180 degrees 10 minutes before the turnovers are done).
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11
Transfer turnovers to a wire rack and let cool; while still warm, dust with Confectioners' Sugar.
