Traditional Quince and Walnut Strudel | Fragrant Autumn Pastry

Wash the quinces thoroughly, rubbing off the fuzzy coating. Peel them, remove the core, and then coarsely grate them or cut them into small cubes. Drizzle with freshly squeezed lemon juice to prevent them from browning.

Melt 30 g of butter in a pan, add the grated quince, granulated sugar, vanilla sugar, and ground cinnamon. Simmer over medium heat for about 8-10 minutes until the liquid evaporates and the fruit softens nicely. Allow to cool completely.

Coarsely chop or medium-finely grind the walnuts, toast them in a dry pan for 2-3 minutes until fragrant, and finally stir them into the cooled quince mixture.