Old Viennese Plum Strudel | Crispy & Juicy

Preheat the oven to 190 °C top/bottom heat. Line a baking sheet with baking paper. Thoroughly wash the fresh plums, pat dry, halve, pit, and cut into bite-sized quarters. Wash the organic lemon with hot water, finely grate a little zest, and squeeze the juice. Mix the plum quarters with the lemon juice and some lemon zest.

Coarsely chop the walnut kernels. In a pan, melt approx. 35 g of the unsalted butter and toast the breadcrumbs over medium heat, stirring constantly, until golden brown. Remove from the heat and allow to cool. In a small bowl, evenly mix the granulated sugar, vanilla sugar, and ground cinnamon.

Gently melt the remaining butter (approx. 35 g). Unroll the puff pastry onto the work surface. Thinly brush the upper quarter of the pastry with a little melted butter. Evenly spread the toasted butter breadcrumbs over the lower three quarters of the pastry, leaving a border of approx. 2–3 cm around the edges.