Black Pepper Free Apple Strudel

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.9

(3)

Warm, flaky, and fragrant with Ceylon cinnamon, this classic apple strudel is the kind of dessert that makes a kitchen smell absolutely irresistible. Layers of buttery phyllo shatter into golden, crisp pastry around a tender apple filling that's lightly sweetened and perfectly spiced. Because so many spice blends and pre-made pastry products sneak in unexpected seasonings, making this from scratch with simple, clearly labeled ingredients gives you full control over what goes into every bite. Ceylon cinnamon brings a delicate, floral warmth that lets the natural sweetness of the apples shine without any harsh or sharp notes competing for attention. The breadcrumbs tucked beneath the filling are a traditional trick that absorbs any extra moisture and keeps the bottom layers from going soggy — a small step that makes a big difference in texture. A dusting of powdered sugar right before serving adds a beautiful finishing touch without complicating the clean, fruit-forward flavor. This is the kind of showstopper that looks impressive on the table but comes together with straightforward technique and pantry-friendly ingredients.

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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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