Ginger Free Apple Strudel
Flaky, golden, and filled with tender cinnamon-spiced apples, this classic strudel is the kind of dessert that makes a whole kitchen smell incredible. The layers of buttered phyllo shatter beautifully when you slice through them, giving way to a soft, syrupy apple filling that's warm and deeply satisfying. Many spiced baked goods sneak in ginger — whether ground, crystallized, or tucked into a spice blend — but this recipe keeps things clean and simple, leaning entirely on Ceylon cinnamon for its warm, aromatic depth. A thin scatter of breadcrumbs beneath the filling is the old-school trick that keeps the pastry from going soggy, and it works like a charm. Rolling the whole thing up with the help of a kitchen towel sounds fussy but is genuinely approachable once you get going. A dusting of powdered sugar right before serving is all the finishing touch it needs.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!