Cherry Strudel Turnovers
Cherry Strudel Turnovers are a delightful pastry dessert featuring a flaky, layered dough filled with a sweet cherry compote, often made with sour or tart cherries. This dish is a popular variation of the classic Austrian strudel, adapted into individual hand-held turnovers for convenience and a crispier texture.
🍽️ Nutrition at a glance
These turnovers are high in carbohydrates and fat, primarily from the buttery pastry and sugar, with minimal protein. A single serving provides a quick energy boost and some key nutrients like vitamin C and potassium from the cherries, but should be enjoyed in moderation.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 4 g |
| Carbs | 42 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 22 g |
| Sodium | 150 mg |
| Vitamin C | 8 mg |
| Potassium | 180 mg |
| Iron | 1.5 mg |
| Calcium | 30 mg |
| Vitamin A | 45 IU |
| Manganese | 0.3 mg |
Per 1 turnover (110 g) · estimated, varies by recipe
💡 What's interesting
Strudel dough is traditionally stretched by hand until paper-thin, a skill that can take years to master. The use of tart cherries not only balances the sweetness but also adds a nutritional punch of antioxidants and anti-inflammatory compounds.
