Pre-heat your oven to 170°C. 

Skin and core the pears. Cut the pears in slices, squeeze some lemon juice over them and season with salt and pepper.
Put Simonzola cheese in a bowl. Add a tot of port wine and mix until you have a paste.
Divide the phyllo pastry in squares and brush them with clarified butter.

Make piles of 4 squares of phyllo pastry. Place a spoon of the Simonzola mix in the middle of the squares. 
Place pears on top of the Simonzola mix. Brush the extremities and roll them. Finish with another butter brush over the Simonzola rolls. Divide the sliced almond on top. Place the rolls on a tray and bake them until they are golden and crispy.

Enjoy with cranberry jelly.

I made only 3 layers of pastry, since it takes quite a while to bake. I used onion marmalade on top in stead of the cranberry jelly.