Lactose Free Apple Strudel
Flaky, golden, and filled with tender cinnamon-spiced apples, this classic pastry is the kind of dessert that feels far more impressive than the effort it actually takes. The buttery layers of phyllo shatter at the first slice, giving way to a soft, syrupy apple filling that smells absolutely incredible straight from the oven. Because the recipe relies entirely on butter rather than any dairy-based creams or milk, it naturally sidesteps the ingredients that can cause problems for those managing lactose sensitivity — no substitutions needed, no compromises on flavor. Ceylon cinnamon brings a slightly floral, less sharp warmth than standard cinnamon, which pairs beautifully with the light sugar syrup the apples cook down into. A dusting of powdered sugar right before serving keeps things elegant without adding anything heavy. This is the kind of recipe that looks like it came from a Viennese bakery but comes together on a single baking sheet in your own kitchen.
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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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