Citrus Free Apple Strudel
Warm, flaky, and fragrant with cinnamon, this classic apple strudel is the kind of dessert that makes a kitchen smell absolutely incredible while it bakes. Layers of buttered phyllo shatter into golden, crispy ribbons around a tender filling of softened apples and sugar — it's old-world comfort at its finest. Many traditional strudel recipes sneak in a squeeze of lemon juice to brighten the filling, which can be a real problem if citrus is off the table. Here, Ceylon cinnamon does all the heavy lifting, lending a warm, delicate spice that makes the apple filling taste complete and deeply satisfying without any citrus at all. A scatter of plain breadcrumbs beneath the filling is the classic trick that soaks up the apple juices and keeps the pastry from going soggy — simple and brilliant. A dusting of powdered sugar right before serving is all the finishing touch this beauty needs.
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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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