Cashew Free Apple Strudel

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.9

(3)

Warm, flaky, and perfumed with Ceylon cinnamon, this classic apple strudel is the kind of dessert that makes a kitchen smell absolutely incredible. Layers of buttered phyllo shatter into golden, crisp pastry around a tender, lightly syrupy apple filling — it's old-world comfort baking at its finest. For anyone navigating tree nut allergies, strudel can sometimes feel off-limits because bakery versions and store-bought pastries often share equipment with cashews and other nuts. This version keeps things beautifully simple: just phyllo, butter, breadcrumbs, apples, sugar, and cinnamon — nothing hiding in the ingredient list. The breadcrumbs do a quiet but important job here, absorbing any extra moisture from the filling so the bottom layers of pastry stay crisp rather than soggy. Rolling the strudel up with a kitchen towel is a clever technique that makes the whole process far less intimidating than it looks, and the result is genuinely impressive on a plate. A light dusting of powdered sugar right before serving is all 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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