Thaw pastry shells 30 minutes at room temperature. On floured surface, roll each pastry shell to 6-inch circle; arrange on ungreased baking sheets. Divide pear slices evenly among pastry circles; spoon raspberry preserves evenly over pears. Fold pastry circles in half to form semi-circles. Moisten edges to seal; crimp edges with fork. Cut several slits into top of pastry. Bake in preheated 400°F oven 18 to 20 minutes, or until turnovers are golden, switching position of pans in oven for more even baking. Cool on baking sheets.