Pistachio 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 kitchen smell absolutely incredible. Ceylon cinnamon brings a softer, more floral heat than the standard supermarket variety, and it pairs beautifully with the tender apple filling that gets a head start in the skillet before it ever meets the pastry. A thin scatter of breadcrumbs between the filling and the dough is the old-school trick that keeps the phyllo from going soggy, and it genuinely works. The whole thing gets rolled into a tight log, baked until deeply golden, and finished with a dusting of powdered sugar for a presentation that looks far more impressive than the effort involved. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuine win — the ingredient list is clean and straightforward, with no nut-based fillings, frangipane, or garnishes to worry about. Store-bought strudels and pastries often sneak in ground nuts or are produced on shared lines, so making this one at home puts you fully in control. Serve it warm, straight from the pan, and don't be surprised when everyone asks for seconds.

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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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