Vegetarian Apple Strudel

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.9

(3)

Warm, spiced apples wrapped in shatteringly crisp, golden phyllo — this classic pastry is the kind of dessert that makes a whole kitchen smell incredible. Ceylon cinnamon brings a softer, more floral heat than the standard supermarket variety, and it pairs beautifully with the lightly caramelized apple filling cooked down in butter and sugar. The breadcrumb layer is a quiet but essential trick: it absorbs any extra moisture from the filling and keeps the pastry from going soggy as it bakes. Layering and buttering each sheet of phyllo individually is what builds that irresistible, flaky crunch you get with every slice. Every ingredient here is straightforwardly plant-free of meat and seafood, so there's no need to scrutinize labels or swap anything out — just good, honest baking. A dusting of powdered sugar right before serving is optional, but it adds a lovely finishing touch that makes the whole thing look like it came from a proper Viennese bakery.

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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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