Cut each pastry sheet into 4 squares. Using the back of a spoon make a slight indent at the center of each square.
Cut the pear into thin slices and add them on top of the pastry.
Spread small bites of Saint Agur over the slices.
Brush the puff pastry with the whisked egg and bake at 180 ° C for about 10 minutes until the pastry is puffed and golden.
Drizzle with a little honey and decorate with a bit of rosemary.