In a large bowl, combine the chopped dried pears, nuts, raisins, sugar, cinnamon, cloves, nutmeg, and rum. Mix well to combine all the ingredients and let it sit for at least 1 hour to allow the flavors to meld together.

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

Roll out the sweet dough on a floured surface into a rectangle shape, about 1/4 inch thick.

Spread the pear and nut filling evenly over the dough, leaving a border around the edges.

Roll up the dough tightly, starting from the long side, to encase the filling. Pinch the edges to seal.

Place the Birnbrot seam side down on the prepared baking sheet. Brush the top with a little beaten egg for a shiny finish.

Bake in the preheated oven for about 30-35 minutes, or until the Birnbrot is golden brown and cooked through.

Let it cool slightly before slicing and serving.