To make the pistachio cream whisk egg white until soft peaks. Then whisk in the sugar, ground pistachios, and butter.
Peel and thinly slice pears using a mandolin. Toss through lemon juice. Then add sugar and cinnamon and set aside to macerate.
Place the sheet of Borg's Puff Pastry onto a lined oven tray. Score the pastry, making an line 2cm from the edge, to create a crust. Spread the pistachio cream on top, within the line. Then arrange the pears on top.
Bake for 25-30 minutes or until the pastry is golden.