! Can be prepared, refined 1. flour with 2 tbsp oil, egg, salt and 125 ml lukewarm water quickly prepare a smooth dough. Knead the dough well on the surface for 4-5 min with floured hands, brush with the remaining oil, cover with plastic wrap and let rest for 2 hours.
For the compote, slightly thaw the plums. Melt butter in a saucepan. Add confectioners’ sugar and caramelize lightly. Add plums and vanilla pulp, red wine and 50 ml water. Make compote open at low temperature for 20 min. Season with plum brandy. Put aside with closed lid until serving.
For the filling, cut chestnuts into coarse pieces. Melt butter and 70 g powdered sugar in a saucepan. Add chestnuts, pour in the milk and leave open for 30 minutes. Grind chestnuts with a hand blender until not too fine. Cool chestnut mixture for 20 min., season with rum, honey and apricot jam. Fold in egg yolk and walnuts.
4. carefully dry strudel dough with kitchen roll. Lay out kitchen towel on surface and dust with a little flour. Roll out strudel dough on kitchen towel as thin as possible. Pull out the dough with your hands (over the back of your hand) to 70×60 cm, spread thinly with half of the liquid butter and sprinkle with breadcrumbs.
Whip the egg whites with the remaining powdered sugar until stiff and fold into the chestnut mixture. Spread the mixture on the bottom third of the dough, making a