For the nut swirls, quickly make a curd dough from flour, baking powder, butter, curd and vanilla sugar and let it rest.
Mix nuts, sugar, vanilla sugar, rum and milk. Roll out the dough thinly. Spread the nut filling on half of the dough and place the second half on top.
Cut into three cm wide strips and twist them in. Brush the “corkscrews” with beaten egg and bake at 180 °C.
When cooled, sprinkle the nut twists with powdered sugar.
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