These pear dumplings have a baklava-style filling and just glisten on the plate because of the coarse sugar coating! Use ripe but firm pears so they will retain their shape while baking. A refrigerated pie crust simplifies preparation, but you can use any preferred dough: I think Puff Pastry works best. Can make ahead through step 3. For an extra baker's touch, use excess dough to make small leaves to add to the tops of the pears. Also, you can core the pears from the top or bottom. Coring them from the bottom just allows you to leave the stem on, if you'd like, for presentation.