Apfelstrudel
Apfelstrudel, or apple strudel, is a classic Viennese pastry featuring a thin, flaky dough wrapped around a generous filling of spiced apples, raisins, and often breadcrumbs. Originating in the Austro-Hungarian Empire, it has become a beloved staple in Central European cuisine, particularly in Austria, Germany, and Hungary.
🍽️ Nutrition at a glance
This dessert is high in carbohydrates from the dough and sugar, with a moderate amount of fat from the butter or oil used in preparation. A typical serving provides quick energy from simple sugars, along with some dietary fiber and vitamin C from the apples, and generally ranges from 300 to 400 calories per slice.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 4 g |
| Carbs | 45 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 20 g |
| Sodium | 150 mg |
| Iron | 1.5 mg |
| Calcium | 40 mg |
| Potassium | 120 mg |
| Vitamin C | 3 mg |
| Vitamin A | 10 µg |
| Thiamin (B1) | 0.1 mg |
| Folate | 15 µg |
| Phosphorus | 50 mg |
Per 1 piece (approx. 120 g) · estimated, varies by recipe
💡 What's interesting
What makes Apfelstrudel unique is the traditional method of stretching the dough by hand until it's thin enough to read a newspaper through, a skill that takes years to master. Nutritionally, the apples provide a natural source of pectin, a soluble fiber that can aid digestion, offering a slight balance to the pastry's indulgent nature.
