Preheat oven to 400 degrees. Line a baking sheet with parchment. Set aside.
In a large bowl, combine flour and salt. Cut in cold butter to resemble coarse crumbs. Add water 1 tablespoon at a time until dough is soft and pliable. Gently knead into a round. Cover with plastic wrap and refrigerate for at least an hour.
In a small bowl, combine pecans, melted butter, brown sugar and 1/2 teaspoon cinnamon.
Scoop out the core of each pear and fill with pecan mixture.
Divide the dough into 6 equal pieces. On a floured surface, roll the dough into 1/8-inch circles.
Place one stuffed pear side up, half on each circle. Gently fold dough around the pear and seal. trim off excess dough and save for decorating.
Place pastry wrapped pears, sealed side down on parchment lined sheet. Brush each pastry with egg wash. Decorate if desired. Sprinkle with sugar and reserved cinnamon.
Bake at 400 for about 30 minutes until crust is golden brown. Cool about 20 minutes. Serve warm drizzled with caramel if desired.