Pear-Cranberry Hand Pies

In a medium bowl, toss diced pears with 1/3 cup sugar, 1 tablespoon flour, cranberries, ground cloves, cinnamon, and salt. On a lightly floured work surface, roll out the puff pastry to a 14 1/2-inch square, about 1/8-inch thick. Using a sharp knife, cut the pastry into 8 squares. Spoon the pear filling onto a corner of each square, leaving a 1/2-inch border. Fold the pastry over the filling to make a triangle and firmly press the edges to seal. Crimp the edges with a fork. Prick the top of each triangle once with the fork to allow steam to escape during baking. Transfer the hand pies to a baking sheet and refrigerate for at least 30 minutes, until chilled. Preheat the oven to 400 degrees F. Brush the chilled hand pies with the beaten egg and sprinkle them with the remaining 1 1/2 tablespoons of sugar. Bake the pies for about 30 minutes, until they are golden brown. Let the hand pies cool for at least 5 minutes. Serve with whipped cream or vanilla ice cream.