Tree Nut Free Apple Strudel

Few desserts hit the way a golden, shatteringly crisp strudel does — all those flaky phyllo layers wrapped around a warm, cinnamon-scented apple filling that practically melts on your tongue. Ceylon cinnamon gives the filling a softer, more floral spice than the standard stuff, and it pairs beautifully with the light caramel syrup that forms as the apples cook down in the skillet. A thin scatter of breadcrumbs underneath the filling is the old-school trick that keeps the pastry from going soggy, and it genuinely works. The whole thing is built from butter, fruit, sugar, and pantry staples — nothing more, nothing less — so there's no need to scan labels for hidden almond flour, walnut oil, or any other tree nut ingredient that tends to sneak into bakery-style pastries. Rolling it up with a kitchen towel sounds fancier than it is; the technique is forgiving and the result looks seriously impressive straight out of the oven. A dusting of powdered sugar right before serving is optional, but it makes the presentation feel like something from a Viennese café window. This is the kind of recipe you'll want to pull out every time apples are in season.

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