For the Kletzenbrot, first prepare the fruit filling.
For the fruit filling, cut all fruits, except raisins, into small cubes or coarsely mince with a food processor and place in a large bowl.
Mix well with raisins, rum, powidl jam, spices and nuts. Let the fruit mixture sit overnight. Depending on the desired size, form 6 – 12 oblong Striezel.
For the pastry shell, mix all ingredients well and knead into a firm dough. After a short rest, divide the dough according to the chosen number of Striezel and roll out flat on a floured surface.
Now wrap each fruit striezel with a sheet of dough, folding in the ends and pressing well. Lightly prick the entire top with a fork to allow moisture to escape and prevent the dough from cracking.
Brush with beaten egg and decorate with the almonds and/or candied cherries. Bake in the preheated oven at 175 °C for about 20 – 30 minutes until golden brown under supervision.
After cooling, wrap the Kletzenbrot in cling film.