Knead the different types of flour with oil, water, rum, sugar, egg yolk, the egg, cream, oil and salt to form a dough. Let it rest for 20 minutes.
In the meantime, mix the ingredients for the amaretto-coffee filling and refine it with some liqueur and honey.
Knead through once more and shape oval leaves with a noodle mascine (10 cm).
Give the filling in regular intervals on the paste and fold it together lengthways, press edges together and cut out with a pastry wheel.
Fry in hot oil on both sides until golden brown, drain on kitchen towel and serve hot.
Enjoy your meal! Claudia Laner – Restaurant Waldbichl