Red Meat Allergy Friendly Apple Strudel
Warm spiced apples wrapped in shatteringly crisp, golden phyllo — this classic pastry is pure comfort in every flaky slice. The filling comes together in a single skillet, where thinly sliced apples soften into a light cinnamon syrup before being tucked into buttery layers of dough. Ceylon cinnamon brings a gentler, more floral warmth than standard cinnamon, and a scatter of breadcrumbs keeps the filling from making the pastry soggy — a small detail that makes a big difference. The whole thing bakes up beautifully without a single ingredient that could trigger a red meat allergy concern, making it a genuinely worry-free dessert to share at any table. A dusting of powdered sugar right before serving gives it that bakery-window finish that never gets old. It's the kind of recipe that looks far more impressive than the effort it actually requires.
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Learn more →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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