Carrageenan 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 incredible. Layers of buttered phyllo bake up shatteringly crisp around a tender, lightly syrupy apple filling — the kind of contrast that keeps you going back for another slice. For anyone navigating carrageenan-free eating, packaged pastries and store-bought desserts can be a minefield, since the additive turns up in all sorts of unexpected dairy and processed food products. This recipe sidesteps that entirely by relying on nothing but whole apples, unsalted butter, sugar, spice, breadcrumbs, and phyllo — every ingredient is straightforward and easy to verify. The breadcrumb layer is a smart little trick that soaks up the apple juices and keeps the pastry from going soggy, so every bite stays crisp and golden. A dusting of powdered sugar right before serving is all the finishing touch it needs.

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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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