Topfenstrudel
Topfenstrudel, or cheese strudel, is a beloved Austrian pastry featuring a thin, flaky dough wrapped around a sweet, creamy filling made primarily from quark (a fresh dairy cheese), eggs, sugar, and often raisins or apricot jam. It is a classic dessert in Viennese coffeehouse culture and is enjoyed throughout Central Europe.
🍽️ Nutrition at a glance
This dish is high in carbohydrates and fat due to the buttery pastry and sugar-rich filling, providing a good source of protein and calcium from the quark and eggs. A typical serving contains roughly 300-400 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 12 g |
| Carbs | 42 g |
| Fat | 18 g |
| Fiber | 1.5 g |
| Sugar | 10 g |
| Sodium | 280 mg |
| Calcium | 180 mg |
| Phosphorus | 150 mg |
| Vitamin A | 120 µg |
| Vitamin B12 | 0.4 µg |
| Riboflavin (B2) | 0.15 mg |
| Selenium | 8 µg |
| Iron | 1.2 mg |
| Zinc | 1.0 mg |
Per 1 piece (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it is a staple of Viennese 'Kaffeehaus' tradition, often enjoyed with a Melange coffee. Nutritionally, the use of quark instead of heavier cheeses gives it a lighter, tangier profile while still being a rich, indulgent treat.
AI estimate may be inaccurate · Terms