Nut Pinwheels

On a work surface, quickly knead the flour, powdered sugar, rum and cold butter into a smooth shortcrust dough.

Wrap the dough in plastic wrap and chill in the refrigerator for about 60 minutes.

In a bowl, mix the citron, ground hazelnuts, egg, vanilla sugar and apricot jam into a spreadable filling.

Preheat the oven to 180 °C and prepare a baking sheet.

Roll the chilled shortcrust dough on baking paper into a rectangle (approx. 15 x 20 cm).

Lightly whisk the egg white and brush most of it thinly over the dough, leaving a small amount aside.

Spread the nut mixture evenly over the dough.

Roll the dough from both long sides toward the centre so the two rolls meet in the middle.

Brush the seam in the middle with the remaining egg white.

Cut the double roll into evenly thick slices and place them on a baking sheet.

Bake the nut pinwheels for about 15 minutes at 180 °C until lightly golden.

Let the nut pinwheels cool on a wire rack.