MSG Free Apple Strudel
Few desserts hit the way a golden, shatteringly crisp strudel does — warm apple filling spiced with Ceylon cinnamon wrapped in layer after buttery layer of phyllo. This classic is naturally free of any added flavor enhancers, relying entirely on real fruit, a touch of sugar, and good butter to build every bit of its depth. Ceylon cinnamon is worth seeking out here; its softer, more floral heat lets the apple flavor shine rather than compete. The breadcrumb layer is a small but brilliant detail, soaking up the apple juices so the pastry stays crisp all the way through rather than going soggy on the bottom. Rolling it up with a kitchen towel makes the whole process feel surprisingly manageable, even if you've never worked with phyllo before. A dusting of powdered sugar right before serving is all the finishing touch it needs — no sauces, no additives, nothing fussy.
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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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