Wash the pear, cut it in half, remove the core and cut the pear into slices of about half a cm thick. Melt the butter and sugar in a pan together with a few rosemary needles and brown the slices of pear, cool them in Freddy with the function of blast chilling for about ten minutes.
Unroll the puff pastry, with a knife cut 24 squares and stuff them with slices of pear and a bit of grated lemon zest. Bake the puff pastries in the preheated oven at 190°C for about ten minutes, add a cube of stracchino and a rosemary needle in each and bake again for another 4-5 minutes.