For the filling, peel, quarter, core and finely dice the pears. Mix with breadcrumbs, lemon juice and vanilla sugar.
For the dough, knead 200 g flour, 1 pinch of salt, butter in pieces and 5 tablespoons of cold water with your hands to a smooth dough. Roll out to a square (approx. 30 x 30 cm) on a slightly floured sheet of baking paper.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Spread the pear filling on the upper half of the dough square, leaving a rim of approx. 1 cm wide all around. Whisk the egg white.
Spread the lower half of the dough and the edge of the dough thinly. Fold the lower half of the dough upwards over the filling. Press the dough upwards from the bottom edge (so that no air bubbles form), pressing on the sides.
Cut vertically with a waved pastry wheel into strips about 3 cm wide and pull them onto a baking tray using the paper. Pull the strips slightly apart. Brush with the rest of the egg white. Mix sugar and cinnamon and sprinkle generously on the strips.
Bake in a hot oven for 20-25 minutes. Take out, let cool down. Delicious with it: Caramel spread.