Nitrate & Nitrite Free Apple Strudel

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.9

(3)

Warm, flaky, and fragrant with Ceylon cinnamon, this classic pastry is the kind of dessert that makes a kitchen smell absolutely incredible. Layers of buttered phyllo shatter into golden, paper-thin crispness around a tender, lightly syruped apple filling — it's old-world comfort baking at its finest. For anyone navigating a diet that avoids cured or processed ingredients, this recipe is a natural fit: every single component is a whole, unprocessed pantry staple with nothing hidden in the lineup. Fresh apples, unsalted butter, sugar, and spice are all you need to build something genuinely impressive. The breadcrumbs scattered beneath the filling are a clever touch that absorbs excess moisture and keeps the pastry from going soggy — a small step that makes a big difference in the final texture. A dusting of powdered sugar right before serving adds a delicate, bakery-worthy finish without complicating the ingredient list. This is the kind of recipe you'll want to pull out whenever you need a showstopper that's actually straightforward to make.

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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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