Use a large baking tray and line with baking aper. Preheat oven to 220°C. Place pastry sheets beside one another; thaw if necessary.
For the filling, peel, halve and core the pears. Bring the pear halves to a boil in a pan with the lemon juice and wine. Cover and stew over a low heat for 5 minutes. Remove from heat and drain pears.
Combine almonds, honey and cream. Roll out pastry 3 mm thick on a lightly floured work surface. Cut into 12 pear-shaped pieces with stems; they should be 2.5 cm larger all round than the pear halves.
Shape remaining pastry into leaves and press onto stems. Place pear-shaped pastry pieces on baking tray and prick several times with a fork. Spread almond filling in the middle of each pastry; leave a 1cm wide margin.
Make several incisions along the length of the round side of each pear or score with the tines of a fork; place the fruit flat side down on almond filling. Place the cloves in the pears for the blossoms and pumpkin seeds as stems. Combine egg yolk with 2 tsp water and brush over the edges of the pastries. Bake for 15–20 minutes; coat with jelly while still warm.