Lupin 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 whole kitchen smell incredible. Ceylon cinnamon brings a softer, more floral heat than the standard variety, and it pairs beautifully with the light caramel syrup the apples release as they 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. Layering and buttering each sheet of phyllo takes a little patience, but the rolling technique is more forgiving than it looks — the towel method makes it easy to get a tight, even log without tearing. Everything here is straightforward pantry and produce: apples, butter, sugar, spice, and phyllo, with no obscure flours or legume-based additives to worry about. A dusting of powdered sugar right before serving is optional but adds a lovely, bakery-style finish. This is the kind of recipe that looks far more impressive than the effort it actually demands.

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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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