White Chocolate Cranberry-Pear Pastry

Preheat oven to 375F. Beat egg and water in small bowl; set side. Unfold pastry sheets on lightly floured surface. Trim about 1 inch off each corner of each pastry sheet. Reserve trimmings to use as decorations.

Place 1 pastry sheet on ungreased baking sheet.

Chop 4 oz. chocolate.

Mix chopped chocolate, pears and cranberries.

Spread down center of prepared pastry sheet to within 1 inch of edges.

Brush edges with water. Top with remaining pastry sheet. Press edges together with fork to seal. Decorate with reserved pastry trimmings.

Brush with egg mixture.

Cut several 2-inch slits, 2 inches apart, in top of pastry.

Bake 35 min. or until pastry is golden. Cool 30 min. on baking sheet. Melt remaining 2 oz. chocolate as directed on package.

Drizzle over pastry.

Let stand until chocolate is firm.