Cut the puff pastry into squared pieces measuring 3x1.5 inches. Then, chop the walnuts, not too finely, and cut the pears into dice.

In a bowl mix the ricotta with the Gorgonzola, then add the pears and walnuts and mix until completely blended in. Place in the center of each square a little bit of the mixture, then take the two opposite corners and close the dough to form a triangle. Help yourself with a fork to close the sides.

Bake in a heated oven at 392°F until puffed and golden.

Serve at room temperature.