- In a bowl, combine the flour and sugar. Make a well in the centre and add the remaining ingredients. Stir until the dough forms a soft ball, add a little flour if necessary.
- Knead the dough for 2 minutes, then beat it on the counter back and forth 100 times, the whole process is expected to take about ten minutes. Knead for another 5 minutes. The dough should be smooth and elastic.
- Cover in plastic wrap and let stand at room temperature for 1 hour and 30 minutes.
- In a bowl, combine the pears (or apples), lemon juice, raisins, and sugar. Set aside.
- In another bowl, combine the graham cracker crumbs, pecans, and brown sugar. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a baking sheet.
- On a very large work surface, a table for example, roll out the dough as thinly as possible in order to get a large rectangle. Do not flour the work surface. Turn the dough between each rolling stroke to prevent sticking.
- Attach one side of the dough at one end of the work surface by pressing it with your fingers so that one side remains in place. Slide your hands under the dough and gently stretch it to the other three sides until the pastry becomes extremely thin, almost translucent and measures approximately 60 x 90-cm (24 x 36-inch), there can be a couple a holes. As needed, cut the thick sides to even out the dough.
- Drain the pears (or apples) and raisins before placing them near one of the narrower edges of the rectangle, leaving 5-cm (2-inch) free on each side. Sprinkle with the pecan mixture. Wrap the dough over itself once, then fold both sides inward. Continue to roll the dough on itself to form a large log.
- Place the log on the prepared baking sheet. Bend the log and brush with the remaining butter.
- Bake for about 50 minutes.
- Let cool, sprinkle with icing sugar, slice and serve.