Hazelnut Cranberry Baklava With Pear Filling

16 ounces cream cheese, softened
2 Anjou pears, peeled, cored and cubed
1/3 cup honey
2 eggs
1 tablespoon grated lemon peel
1 1/2 cups toasted, finely chopped hazelnuts
1 1/3 cups sweetened dried cranberries, chopped
3/4 cup sugar
1 tablespoon ground cinnamon
3/4 teaspoon ground cloves
8 ounces (1/2 package) phyllo pastry, defrosted
1/2 cup melted butter

Whip cream cheese and pears until smooth. Add honey, eggs and lemon peel; beat until blended. Set aside. Mix hazelnuts, cranberries, sugar, cinnamon and cloves; set aside. Preheat oven to 300°F. Cut phyllo in half to 13 x 9-inch rectangle; cover with damp cloth. Layer 10 sheets on bottom of buttered 9 x 13 x 2-inch pan, brushing each layer with butter. Pour half cream cheese mixture over phyllo and sprinkle with 1 1/4 cups spice mixture. Place 7 sheets phyllo over spice mixture; brushing each layer with butter; repeat. Sprinkle remaining spice mixture over buttered top. Bake 45 to 60 minutes until golden brown and center is set.

Cool and refrigerate. Makes 24 bars.