Pecan and Pear Spiced Roulade 4 Eggs 1 1/2 cups Granulated sugar 3/4 cup Water 1 1/2 tsp Vanilla extract 1 1/2 cup All purpose flour 1 1/2 tsp Baking powder 3/4 tsp Salt 3/4 tsp Cinnamon 3/4 tsp Nutmeg 1/2 tsp Ground cloves 1/3 cup Butter (melted) 3/4 cup Pecans (finely ground)  For Filling 16 oz Cream cheese (softened) 2 cups Granulated sugar 1/8 tsp Salt 1 tsp Vanilla extract 1 1/2 cup Heavy whipping cream  For Assembly 2  Ripe pears (thinly sliced) 1 tsp Cinnamon 5 tsp Butter 4 oz. Dried cranberries 1 recipe Cream cheese icing 1 sheet Pecan roulade

For Roulade: In a stand mixer beat the eggs until foamy. Slowly add the sugar and beat until pale yellow. Stir in the water and vanilla. Stir in sifted dry. Stir in melted butter and pecans. Spread the mixture onto a parchment paper lined and sprayed ½ sheet pan, being sure to spread it very evenly. Bake at 300 degrees until just barely starting to brown. Remove from the oven and immediately flip out of the pan to stop cooking. Bring in the four corners of the puff to meet in the center. Place a piece of the reserved ¼ inch thick rhubarb in the center of each pastry. Brush each pastry with the egg yolk. Sprinkle with crystal sugar. Bake in a preheated 350 degree oven until golden brown. For Filling: In a stand mixer cream the cream cheese and sugar until smooth. Be sure to scrape the bowl often to prevent lumps. Add the salt and vanilla extract, mix. In a separate bowl whip the heavy whipping cream until medium stiff peaks, fold into the cream cheese mixture. For Assembly: In a small sauté pan cook the pears in cinnamon and butter until al dente. Spread the icing over the roulade in an even layer. Spread the pears and cranberries over the entire iced surface. Using parchment paper to aid you, gently roll the cake up tightly. Wrap and place in the cooler until needed.