Nutmeg Free Apple Strudel

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.9

(3)

Warm, flaky, and filled with tender cinnamon-spiced apples, this classic strudel is the kind of dessert that makes a kitchen smell absolutely incredible. Many traditional versions of this pastry sneak in nutmeg alongside the cinnamon, which can be a real problem for anyone sensitive to that spice — but this recipe keeps things clean and simple, relying entirely on fragrant Ceylon cinnamon for its warmth. The filling is gently cooked down in butter with granulated sugar until the apples soften into a lightly syrupy, caramelized mixture that's deeply satisfying without being overly sweet. Layering buttered phyllo sheets creates that signature shatteringly crisp exterior, and the breadcrumbs tucked beneath the filling absorb any extra moisture so the pastry stays golden and crisp all the way through. Rolling it up with the help of a kitchen towel is easier than it looks, and the result is a genuinely impressive pastry that tastes like it came from a proper Viennese bakery. A dusting of powdered sugar right before serving is the perfect finishing touch — simple, beautiful, and completely delicious.

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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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