Soak all the dried fruit in cold water overnight, cook the next day in the soak water for 30 minutes. Pour into a sieve, remove stems and stones. Finely chop the fruit (use a food processor if necessary).
Mix together all the ingredients for the filling.
Preheat the oven to 180°C.
Roll out the puff pastry to a 26 cm x 43 cm rectangle. Spread the filling on the dough, leaving 3 cm of edge free. Roll it up. Spread beaten egg white onto the bottoms of the sides of the dough and press down the edges. Place the Birewegge on a baking tray lined with baking paper. Coat with egg yolk. Prick the dough here and there with a fork.
Place the Birewegge in the middle of the oven and bake at 180°C for 30 to 40 minutes.