Hazelnut Free Apple Strudel

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.9

(3)

Warm spiced apples wrapped in shatteringly crisp, golden phyllo — this classic strudel is the kind of dessert that makes a kitchen smell absolutely incredible. Ceylon cinnamon brings a softer, more floral warmth than standard cinnamon, and it pairs beautifully with the light caramel syrup that forms as the apples cook down in the skillet. A thin scatter of breadcrumbs between the filling and the pastry is the old-school trick that keeps the phyllo from going soggy, and it genuinely works like a charm. Each buttery layer of phyllo bakes up flaky and golden, giving you that satisfying crunch with every slice. For anyone navigating tree nut allergies, traditional strudel recipes can be a minefield — many versions call for ground nuts folded right into the filling — but this one keeps things beautifully simple with just apples, sugar, butter, and spice. A final dusting of powdered sugar is all the finishing touch it needs, though it's honestly stunning either way.

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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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