Yield: 24 bars 16 oz. cream cheese, softened 2 Anjou pears, peeled, cored, cubed 1⁄3 cup honey 2 eggs 1 Tbsp. lemon peel, grated 1 1⁄2 cups hazelnuts, toasted, finely chopped 1 1⁄3 cups cranberries, sweetened dried, chopped (6 oz) 3⁄4 cup sugar 1 Tbsp. cinnamon, ground 3⁄4 tsp. cloves, ground 8 oz. phyllo pastry, defrosted (1⁄2 package) 1⁄2 cup butter, melted Whip cream cheese and pears until smooth. Add honey, eggs and lemon peel; beat until blended. Set aside. Mix hazel-nuts, ...
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