Styrian Pear and Walnut Strudel | Crispy & Juicy

Preheat the oven to 190 °C top/bottom heat. Line a baking sheet with baking paper. Wash, peel, quarter, and core the pears, then cut the flesh into bite-sized, approx. 5 mm thin slices. Rinse the organic lemon under hot water, finely grate some zest, and squeeze out the juice. Immediately mix the pear wedges with the lemon juice and a little lemon zest to keep them fresh.

Roughly chop the walnut kernels. Melt approx. 30 g of the butter in a pan and toast the breadcrumbs in it over medium heat, stirring constantly, until golden brown. Remove from heat and allow to cool briefly. Evenly mix the granulated sugar, vanilla sugar, and ground cinnamon in a small bowl.

Gently melt the remaining butter (approx. 40 g). Unroll the pastry onto a clean kitchen towel or directly onto the baking paper. Brush the top third of the pastry with some melted butter. Distribute the toasted buttered breadcrumbs evenly over the bottom two-thirds of the pastry, leaving a border of approx. 2–3 cm at the edges.