For the nut filling, first heat the milk and honey to just below boiling point, stir in the nuts and bring everything to the boil briefly. Immediately remove the saucepan from the heat so that nothing sticks. Stir in the sponge crumbs, rum, cinnamon and lemon zest.
Spread the puff pastry, brush with a little liquid lard and cut into even triangles of approx. 12 to 15 cm edge length. Spread the filling in the center of the dough and roll up the dough pieces like salt sticks. Brush the sticks again with a little liquid lard and bake in a preheated oven at 180 °C until golden brown.
Sprinkle with powdered sugar and serve either lukewarm or cold with a glass of Burgenland sweet wine.
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