Almond Free Apple Strudel
Warm, spiced apples wrapped in layer upon layer of shatteringly crisp, buttery phyllo — this classic pastry is the kind of dessert that makes a whole kitchen smell incredible. Many traditional strudel and pastry recipes call for almond meal or marzipan fillings, so it's genuinely satisfying to find one that delivers all that old-world charm without any tree nut ingredients in sight. The filling is beautifully simple: thinly sliced apples cooked down with granulated sugar and fragrant Ceylon cinnamon until they're just tender and glossy. A thin layer of plain breadcrumbs beneath the fruit soaks up the juices and keeps the phyllo from going soggy — a small step that makes a big difference in the final texture. Rolling it up tight with the help of a kitchen towel is easier than it looks, and the oven does the rest, turning the whole thing a deep, burnished gold. A light dusting of powdered sugar right before serving is all the finishing touch it needs.
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Learn more →Ingredients
6 servings
For the strudel
- 6 sheets phyllo dough, thawed
- 4 tbsp unsalted butter, melted
- 3 tbsp plain breadcrumbs
For the filling
- 4 medium apples (about 1 ½ lb), peeled, cored, and thinly sliced
- ⅓ cup granulated sugar
- 1 tsp ground ceylon cinnamon
- 1 tbsp unsalted butter
For serving
- 1 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Melt 1 tbsp butter in a large skillet over medium heat. Add the sliced apples, granulated sugar, and Ceylon cinnamon, and cook, stirring occasionally, until the apples are just softened and the sugar has dissolved into a light syrup, about 6–8 minutes. Remove from heat and let cool for 5 minutes.
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