Turkey Free Apple Strudel
Flaky, golden, and filled with cinnamon-spiced apples, this classic strudel is the kind of dessert that looks impressive but comes together with surprisingly straightforward steps. Layers of buttered phyllo dough shatter into crisp, paper-thin pastry around a tender apple filling fragrant with Ceylon cinnamon — it's the kind of thing that makes a kitchen smell absolutely incredible. The filling gets a quick cook on the stovetop first, so the apples are perfectly softened and coated in a light syrup before they ever meet the oven. Breadcrumbs scattered beneath the filling soak up any extra moisture and keep that bottom layer of phyllo from going soggy — a small detail that makes a big difference. Since this recipe is built entirely from fruit, butter, phyllo, and pantry spices, there's nothing here to second-guess if you're keeping poultry off the table. A dusting of powdered sugar right before serving adds a beautiful finishing touch without fuss. Whether you're pulling it out for a holiday spread or a cozy weeknight treat, this strudel delivers serious bakery-level results from your own oven.
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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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