Preheat the oven to 350°F. Lightly grease (or line with parchment) a medium baking pan; an 8” square or 9” round pan work well here.

In a medium bowl, toss the sliced pears with the lemon juice, then sprinkle with the sugar, cinnamon, flour, and salt.

Transfer the filling to the prepared pan, cover with aluminum foil or an oven-safe cover, and bake until the pears are soft, about 15 to 25 minutes depending on the ripeness of the pears.

Remove the filling from the oven, uncover it, and set it aside to cool to room temperature.

Increase the oven temperature to 375°F and line a baking sheet with parchment.

Remove the pastry from the refrigerator and set it on the counter to soften for 10 minutes.

Lightly dust a work surface with flour. Unwrap the dough and place it on the floured surface.

Dust the top of the dough with additional flour and roll it into a 10” x 15” rectangle. Trim any ragged edges with a bench knife or chef’s knife.

Divide the dough in half lengthwise then divide the two halves into thirds, yielding six 5” squares.

Divide the filling evenly among the six squares, leaving ½" of the dough bare all around the edges. Top each with a heaping teaspoon of caramel sauce.

Fold one corner of the pastry diagonally to the opposite corner to make a triangular turnover. Seal the edges with your fingers or the tines of a fork and place the turnover on the prepared baking sheet.

Repeat folding and sealing the remaining turnovers. Place the baking sheet in the refrigerator to chill the pastries for 20 minutes.

Remove the turnovers from the refrigerator and brush the tops with egg wash. Make three or four diagonal slashes in the top crust of each, to vent steam.

Bake the turnovers for 25 to 30 minutes, until they’re golden brown. Remove them from the oven, and place on a rack to cool briefly.

Serve turnovers warm, with additional caramel sauce and/or ice cream if desired.