Before using frozen puff pastry, let it thaw completely, either overnight in the refrigerator or for 40-45 min at room temperature

Preheat oven to 375 F.

Line a large baking tray with baking parchment.

Roll out the pastry on a lightly floured surface. Dust the puff pastry with flour and slightly roll it out.

Using 2 inch round cutter or small glass, cut the pastry into rounds.

Arrange the puff pastry circles to a baking sheet, then brush lightly with the beaten egg. Prick each round with a fork to allow air to escape.

Bake for 25 minutes until the pastry is golden and crispy.

Remove from the oven and let to cool completely. What cooled, cut each volovan half.

Meanwhile, in a small saucepan mix chopped pear, water, and sugar.

Bring to a simmer and cook until the pear is very soft, 15-20 minutes. Add chopped mint and cook for 1 more minute.

Pure the pear mixture in a blender. Let to cool to room temperature.

In a small bowl combine the goat cheese and pear puree, mix well.

Using a pastry bag with a star tip, pipe the goat cheese pear mixture on volovan bottom half.

Sprinkle them with chopped almonds and top with another volovan half.