For the curd strudel with pears, soak the raisins in rum the day before. Peel the pears, cut them into quarters and remove the core.
Stew them in water with the juice of the whole lemon (grate half the peel beforehand), the cinnamon stick, 5 dag sugar and the cloves until not too soft.
Remove from the broth, drain well and let cool.
For the filling, cream half of the butter, drain the curd thoroughly. Mix well with 10 dag sugar, the egg yolks, semolina, custard powder, the grated lemon peel.
Put in the refrigerator for half an hour. Then fold in the beaten egg whites from the two egg whites.
Remove the strudel dough from the refrigerator at least fifteen minutes before preparing. Preheat the oven to 180 degrees.
Melt the remaining butter, brush the strudel sheets with it, overlap slightly on a sheet of baking paper and spread the filling on two thirds.
Cut the pears into wedges, spread on the filling and sprinkle with the drained and dried rum raisins.
Fold in each side of the pastry sheet to the middle and carefully roll the whole thing up with the baking paper from the long side.
Place the strudel seam side down on the baking paper, brush with the remaining butter and bake in the preheated oven for about 45 minutes.
After half the time, reduce the temperature to 160 degrees. Remove the finished curd strudel from the oven, allow to cool slightly u