Legume Free Apple Strudel

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.9

(3)

Warm, spiced apples wrapped in shatteringly crisp, buttery phyllo — this classic strudel is the kind of dessert that makes a kitchen smell absolutely incredible. Ceylon cinnamon brings a softer, more floral heat than the standard variety, and it pairs beautifully with the light caramel syrup that forms as the apples cook down in the skillet. A thin layer of breadcrumbs beneath the filling is the quiet genius of the recipe, absorbing any extra moisture so the pastry stays golden and crisp all the way through rather than going soggy. Layering and buttering each sheet of phyllo individually builds that signature flaky texture without any complicated technique — just a little patience and a pastry brush. For anyone navigating legume-free eating, this recipe is naturally in the clear: every ingredient, from the phyllo to the filling to the optional dusting of powdered sugar, is straightforwardly free of beans, lentils, peas, and their derivatives. A dusting of powdered sugar right before serving adds a delicate finish that makes it look far more impressive than the effort involved. Serve it warm, and don't be surprised if people ask for seconds.

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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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