Poach quartered plums in water with vanilla sugar and rosewater for 1 or 2 minutes. Lift out, drain well and let cool. Cook the liquid until syrupy. Brush 3-4 sheets of strudel pastry (or phylo dough) with vegetable oil and lay them on top of each other. Spread the plums over half of the pastry sheet (along the long edge). Roll the sheets up (like a swiss roll) and brush with whipping cream. Bake at strong heat for 15-20 minutes or until the strudel is golden brown. Serve warm with the syrup and vanilla ice cream.