• Preheat oven to 400°.
• Line 2 baking sheets with parchment paper. Set aside.
• In a small bowl, combine cream cheese, caramel, cinnamon, and salt.
• To make a pinwheel shape, cut each sheet of puff pastry into 9 equal squares. Cut 6 squares diagonally from the corners 1/2 inch from the center. Fold every other corner to the center to make a pinwheel shape, and press in place. Brush with egg wash.
• Place 1 heaping teaspoon cream cheese filling in the center of each pinwheel. Top with chopped pears.
• To make the second shape, using a paring knife, cut 6 squares to have a 1/4-inch frame around the puff pastry, such that 2 opposing corners are still attached to the center.
• Lift one unattached corner, and fold it to the opposing corner. Repeat with the opposing unattached corner to finish. Brush the sides with egg wash.
• Place a heaping teaspoon of the cream cheese filling in the center. Top with chopped pears.
• To make the third shape, brush 6 squares with egg wash. Place a heaping teaspoon of the filling in the center. Top with chopped pears. Fold one corner over the opposing corner, and press together. Brush the outside with egg wash.
• Sprinkle all three shapes with turbinado sugar. Bake until golden brown, 14 to 18 minutes.

*For testing purposes, we used Smucker’s Hot Caramel.