Preheat oven to 300 degrees. Butter a 9x13-inch pan. Set aside.

In a medium mixing bowl, using a hand mixer whip cream cheese and pears until smooth. Add honey, eggs and lemon peel; mix until well blended. Set aside.

In a small mixing bowl, combine hazelnuts, cranberries, sugar, cinnamon and cloves. Set aside.

Cut phyllo dough in half to create a 9x13 inch rectangle. Cover with damp cloth. 

Layer 10 sheets on the bottom of the buttered 9x13-inch pan, brushing each layer with butter.

Pour half cream cheese mixture over phyllo dough and sprinkle with 1 1/4 cups spice mixture. 

Place 7 sheets phyllo over spice mixture, brushing each layer with butter. Top with remaining cream cheese mixture. 

Place another 7 sheets of phyllo on top, brushing each layer with butter. Sprinkle remaining spice mixture over buttered top.

Bake at 300°F for 45-60 minutes until golden brown and center is set. 

Cool, cut, and store in airtight container in the refrigerator until ready to serve/eat.

Source: uscranberries