Preheat oven to 400F.

In a medium bowl, mix together the pear chunks, brown sugar, and cinnamon. Set aside for now.

On a clean surface, sprinkle a little flour and set one of the puff pastry sheets on top. Using a rolling pin, gently roll out the dough to a large square. Cut into 4 equal squares.

Spoon a bit of the crushed graham crackers in a triangle shape on each puff pastry piece, and top with some of the pear mixture. Sprinkle on chocolate chips.

Use a bit of water to moisten the edges of the pastry, and close into a triangle shape. Use a fork to press down the edges. Using a sharp knife, cut 2-3 small slits on top to let the steam escape.

Set the 4 turnovers on a prepared cookie sheet lined with parchment or silicone liner. Repeat the process with the second sheet of puff pastry, and place on a second cookie sheet

When ready to bake, brush the soy milk on the turnovers, and sprinkle on the granulated sugar.

Bake in preheated oven for 18-20 minutes, until golden brown, puffy, and crisp.

Serve warm with a sprinkle of powdered sugar. Enjoy!