Place the risen dough on the unfloured (!) Work surface, knead again briefly and then divide into 8 portions of approx. 100 g. This results in - rolled out to a round 12 cm - after baking, thalers with a diameter of approx. 13 cm. So if you want to make smaller ones, divide the dough into 12 portions of approx. 65 - 67 g. Then they would have - rolled out to a 9 cm round - about 10 cm in size after baking.
Preheat the oven to 190 ° convection. Place the rolled dough flatbreads (size as desired) with a gap on a sheet lined with paper or foil and a second base lined with it. The big ones should only have 4 each, the smaller 6 each. Distribute the pear cubes evenly in the middle of all the flatbreads, put a dollop of cranberries on top and spread evenly over all the crumble. Slide the tray into the oven on the 2nd shelf from below. The baking time is 20 minutes. Then bake the 2nd portion. (I still have to bake one after the other despite the convection, because I only have 1 tray and my convection doesn't work properly. So if you have 2 trays and have no problems with your convection, you can of course insert both of them together but shorten).
While baking, stir the icing, drizzle the finished, still hot thalers with it immediately and then let them cool down. Also when pouring - if not desired - replace the alcohol with juice or use more water.