Preheat oven to 325.

Line a baking sheet with parchment paper; set aside.

Peel the pears.

Cut about 1/2 inch from bottoms of pears, and discard.

Using a melon baller, core pears three-fourths of the way up. Do not cut through to the top.

In a small mixing bowl, combine butter, chocolate and walnuts; using a fork, stir the mixture until fully incorporated.

Fill each pear with about 1 tablespoon of the chocolate mixture; set aside.

Layer 4 pieces of Phyllo sheets on prepared baking sheet, brushing each sheet with the melted butter before adding the next.

Cut the sheets right down the middle, crosswise. You should have 2 phyllo stacks.

Place 1 pear in the center of one of the phyllo stacks; wrap the phyllo sheets around the pear, overlapping diagonal corners on top of the pear.

Place on prepared baking pan and brush with butter.

Repeat with remaining pears and phyllo sheets.

Sprinkle with turbinado sugar.

Bake for 35 minutes, or until golden brown.

Remove from oven and let cool.

Serve.