For the mango-topfenstrudel, soak the mango pieces in rum for half an hour. Meanwhile, mix the remaining ingredients with a mixer, then add the mango with the rum and mix.
Lay out the spelt dough and put the filling on one side, fold in 1 cm on both cross sides.
Roll up, brush with water or egg and bake the mango-topfenstrudel at 190 degrees for about 25 minutes.
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