Pork Free Apple Strudel

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.9

(3)

Few desserts hit the way a golden, shatteringly crisp strudel does — layers of buttery phyllo giving way to a warm, cinnamon-scented apple filling that smells like autumn in the best possible way. Ceylon cinnamon brings a slightly floral, less aggressive heat than the standard supermarket variety, and it makes a real difference in the final flavor. The filling gets a quick turn in the skillet first, so the apples are perfectly tender and coated in a light syrup before they ever meet the pastry — no soggy bottoms here. A thin scatter of breadcrumbs acts as a barrier between the juicy filling and the delicate phyllo, keeping every layer crisp all the way through. Everything here is straightforward pantry and produce — apples, butter, sugar, and dough — so there's nothing hidden to second-guess, and the whole ingredient list is exactly what it looks like. A dusting of powdered sugar right before serving is optional, but it adds a beautiful, bakery-worthy finish that makes this feel genuinely special.

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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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