Artificial Flavors Free Apple Strudel
There is something deeply satisfying about a pastry that looks this impressive but comes together with just a handful of honest ingredients. Layers of buttery, shatteringly crisp phyllo wrap around a warmly spiced apple filling made with real Ceylon cinnamon and a touch of sugar — nothing synthetic, nothing mysterious, just the kind of flavors that actually taste like what they're supposed to be. A light scatter of breadcrumbs between the filling and the dough is the quiet genius here, absorbing any extra juice so the bottom stays crisp rather than soggy. The apples get a quick cook in butter before they're rolled in, which means the filling is tender and syrupy without turning the pastry to mush. For anyone who scrutinizes labels looking for "natural and artificial flavors" buried in the fine print, building this from scratch means you know exactly what went into every flaky layer. A dusting of powdered sugar right before serving is all the finishing touch it needs, and the whole thing slices beautifully into golden, caramelized portions that look like they came from a proper Viennese bakery.
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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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