Prepare the basic Danish pastry dough.

Preheat oven to 400 °F (200 °C).

For the filling, boil milk with granulated sugar, vanilla sugar, honey, cinnamon, and lemon zest.

Stir in nuts and let the mixture cool somewhat.

Mix in egg whites and rum.

On a floured work surface, roll out the dough to an approximately 2.

5mm thick, 16x35in (40×90 cm) rectangle.

Spread on the nut filling and sprinkle the raisins over it.

Roll it up the long way and cut it into about 1in (3 cm) pieces.

Place the pieces on a buttered baking sheet and let rise somewhat.

Brush with melted butter and bake at 400 °F (200 °C) at first and then lower to 340 °F (170 °C) and bake for about 15 minutes.

After baking, brush with apricot marmalade and glaze with warmed fondant.

Finally, sprinkle the roasted almond slices on top.