Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Peel, core, and dice the Bosc pears into small pieces. In a bowl, combine them with butterscotch sauce, ground cinnamon, and optional nutmeg, then mix gently.

Roll out the thawed puff pastry into a 10x10 inch square and cut it into 4 equal 5x5 inch squares.

Place 2 tablespoons of the pear filling in the center of each pastry square, brush edges with water, fold to form triangles, and press edges to seal.

Beat the egg with water to create an egg wash and brush it onto the tops of each turnover.

Sprinkle coarse sugar on top and cut three small slits on the surface for steam to escape.

Chill turnovers in the freezer for about 10 minutes, then bake for 23-25 minutes until golden brown.

Let the turnovers cool on the baking sheet for about 10 minutes before serving.