Paraben 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 common cassia variety, and it pairs beautifully with the lightly caramelized apple filling cooked down in butter and sugar. Layering each sheet of phyllo with melted butter and a scatter of breadcrumbs is the old-school trick that keeps the pastry crisp and prevents the juicy filling from turning things soggy. For anyone navigating paraben sensitivities, the ingredient list here is refreshingly straightforward — no preservative-laden packaged fillings, no mystery additives, just real fruit, butter, sugar, and spice. Store-bought pastries and pre-made strudels often contain a range of synthetic preservatives that can be hard to spot on a label, so making this from scratch puts you fully in control. A dusting of powdered sugar right before serving is all the finishing touch it needs, though it's honestly stunning either way.

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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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