Rice Free Apple Strudel
Flaky, golden, and fragrant with warm cinnamon, this classic apple strudel is the kind of dessert that makes a kitchen smell absolutely incredible. Layers of buttery phyllo shatter at the first bite, giving way to tender, lightly spiced apples cooked down into a soft, syrupy filling. The breadcrumbs tucked beneath the fruit are a traditional trick that absorbs excess moisture and keeps the pastry crisp all the way through — it's a small detail that makes a big difference. For anyone navigating a rice-free lifestyle, this recipe is naturally in the clear: every ingredient, from the phyllo sheets to the Ceylon cinnamon, is straightforwardly grain-based without a grain of rice in sight. No swaps, no substitutions needed — just honest, old-world baking that happens to work perfectly as-is. A dusting of powdered sugar right before serving adds a delicate finishing touch that makes it feel genuinely special, whether you're pulling it out for a weeknight treat or a dinner party dessert.
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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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