Melt butter in a pan and add breadcrumbs, hazelnuts and sugar. Stir until mixture is lightly toasted and fragrant.

Remove from heat and add cinnamon and vanilla bean scrapings. Stir until evenly distributed.

Preheat oven to 180 C | 350 F. Line a baking sheet with parchment paper. Place the puff pastry sheet on the baking sheet.

Brush sides of pastry with milk. Place apricot cubes on 2/3 of the pastry, leave sides free. Sprinkle bread crumb-hazelnut-sugar mixture over apricots.

Fold in pastry sides and start to roll dough into strudel-shape. Press seam of dough firmly together so the strudel is closed on all sides.

Brush surface with milk and bake at 180°C for about 20 minutes until lightly brown. Sprinkle with powdered sugar.