Pumpkin Seed Stangerl

Preheat oven to 170°C.For the dough: cut butter into pieces, mix with half the amount of flour and make a smooth dough with the remaining ingredients. Leave to rest in a cool place for about ½ hour. Roll out the dough into a rectangle 2mm thick, cut strips 1cm wide and 4cm long. Brush the divided dough with egg white and sprinkle densely with chopped pumpkin seeds. Place the strips on the baking tray with a pallet. Bake for about 15 minutes at 170°C not too light. For the filling: cream butter, add hazelnut cream and the rum and mix. Pour the mixture into a freezer bag, cut a tiny opening at the bottom. Place half of the sticks close together and decorate with delicate strips. Now cut the opening larger, sprinkle each undecorated Stangerl with the filling. Carefully place one decorated Stangerl on top. Layer in a tin and refrigerate.

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