Rezept

Filo pastry dough: 500 g rough butter 500 g white flour 4 yolks lemon  juice (1 lemon) 3 spoons white wine Filling: 1 kg walnuts (or 250g  almonds and 750 g walnuts) 500 g raisins (dipped in rum one day before  use) 500 g sugar 200 g rough butter 150 g pine nuts 5 yolks whipped 5  yolks vanilla 2 orange peels lemon peel cloves cinnamon rum Preparation  method: 1. Prepare the filo pastry dough out of the ingredients. 2. Mix  all the ingredients for the filling. 3. Roll the dough thinly and spread  the whisked yolks on the dough. 4. Cover the dough with the filling. 5.  Roll the dough and put it spirally in the round or quadrangle fatty  baking pan. 6. Bake on the moderate temperature for approx one hour.