For the fruit mixture, cut all the fruit except for the raisins into small cubes or coarsely mince, mix well with rum, raisins, powidl jam, spices and nuts in a wide bowl and leave to stand overnight. Form two to four oblong Striezel. For the pastry shell, combine all ingredients, knead into a firm dough and let rest briefly. Divide dough into 2 halves and roll out on floured work surface or between two baking mats. Wrap each Striezel with a sheet of dough and fold in. Prick top lightly with a fork, brush with beaten egg and decorate with almonds or candied cherries if desired. Bake in the preheated oven at 165 to 175 °C for 20 to 30 minutes under supervision.