Xanthan Gum Free Apple Strudel

Total time1 hr 5 min

Prep time30 min

Cook time35 min

Warm spiced apples wrapped in shatteringly crisp, golden phyllo — this classic pastry is the kind of dessert that makes a whole kitchen smell incredible. Many gluten-free baked goods lean heavily on xanthan gum as a binder, but this recipe sidesteps that entirely by using layered phyllo dough, which gets its structure from thin sheets of pastry and melted butter rather than any added gums or stabilizers. The filling is beautifully simple: thinly sliced apples cooked down with granulated sugar and fragrant Ceylon cinnamon until they're just tender and glossy with a light syrup. A scatter of plain breadcrumbs beneath the filling soaks up any extra moisture and keeps the pastry from going soggy — a small step that makes a big difference in the final texture. Rolling the whole thing into a tight log and brushing it generously with butter ensures every layer bakes up flaky and deeply golden. A dusting of powdered sugar right before serving is all the finishing touch this beauty needs.

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Ingredients

6 servings

For the strudel

6 sheets phyllo dough, thawed
Signature SELECT Pastry Sheets Phyllo Dough 13 x 17 Inch 18 Count - 16 Oz
Great Value Phyllo Dough Pastry Sheets
Wegmans Ready To Use Phyllo Pastry Sheets, 2 Rolls Irresistibles Pastry - Pâte Phyllo
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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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