Citric Acid Free Apple Strudel

Warm, flaky, and fragrant with Ceylon cinnamon, this classic pastry is the kind of dessert that makes a kitchen smell like a Viennese bakery. Avoiding citric acid can be trickier than it sounds with baked goods, since it hides in many commercial fillings, flavor enhancers, and even some powdered sugars — but every ingredient here is straightforward and easy to verify. The filling is simply fresh apples cooked down with granulated sugar and cinnamon until they're tender and syrupy, with no preservatives or additives in sight. Layers of buttered phyllo dough create that signature shatter-crisp exterior, while a scattering of plain breadcrumbs underneath the filling keeps everything from going soggy. Rolling it up tight and baking until deeply golden is really the whole technique — no special equipment, no complicated steps. A dusting of powdered sugar right before serving is all the finishing touch it needs. This is the kind of recipe you'll want to pull out every autumn when apples are at their best.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →