Seeds Free Apple Strudel

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.9

(3)

Warm, flaky, and filled with cinnamon-spiced apples, this classic strudel is the kind of dessert that makes a kitchen smell absolutely incredible. Layers of buttered phyllo dough shatter into golden, paper-thin crispness around a tender, syrupy apple filling — it's old-world comfort baking at its finest. For anyone navigating a seeds-free lifestyle, this recipe is a genuinely satisfying find, since traditional strudel recipes can sometimes sneak in poppy seeds as a filling or garnish. Every ingredient here is straightforward and easy to verify: phyllo, butter, apples, cinnamon, sugar, and breadcrumbs — nothing hidden, nothing to second-guess. The trick of scattering breadcrumbs beneath the filling is a classic technique that absorbs excess moisture and keeps the pastry from going soggy, so every slice holds together beautifully. A light dusting of powdered sugar right before serving gives it that bakery-window finish without any fuss. Whether you serve it warm from the oven or at room temperature, this is the kind of showstopper that disappears fast.

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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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