Oats Free Apple Strudel

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.9

(3)

Flaky, golden, and filled with tender cinnamon-spiced apples, this classic strudel is the kind of dessert that looks impressive but comes together with surprisingly straightforward technique. The layers of buttered phyllo shatter beautifully when you slice through them, giving way to a soft, syrupy apple filling that smells absolutely incredible as it bakes. For anyone avoiding oats, this is a recipe worth bookmarking — there are no oat-based toppings, oat flour, or granola-style crumbles anywhere in sight, just clean, simple ingredients that let the apples shine. The breadcrumbs tucked beneath the filling do the quiet work of absorbing excess moisture so the pastry stays crisp rather than soggy on the bottom. Ceylon cinnamon brings a slightly floral, less sharp warmth than the standard variety, and it pairs perfectly with the light sugar syrup the apples release during cooking. A dusting of powdered sugar right before serving is all the finishing touch this needs. It's the kind of old-world bake that feels both special and completely achievable on a regular weeknight.

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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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