Wiener Apfelstrudel
Wiener Apfelstrudel, or Viennese Apple Strudel, is a classic Austrian pastry consisting of a thin, flaky, stretchy dough filled with a spiced mixture of sliced apples, sugar, cinnamon, and often raisins or breadcrumbs. Originating in Vienna, it's a beloved staple of Viennese coffeehouse culture, traditionally baked until golden and served warm.
🍽️ Nutrition at a glance
This dessert is high in carbohydrates and fat, primarily from the refined flour in the dough and the butter or oil used to create its layers. A typical serving provides a quick energy boost and some dietary fiber from the apples, but is relatively low in protein, with a calorie count roughly between 300-500 per slice depending on size and recipe.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 3.5 g |
| Carbs | 42 g |
| Fat | 11 g |
| Fiber | 2.5 g |
| Sugar | 18 g |
| Sodium | 180 mg |
| Potassium | 120 mg |
| Vitamin C | 4 mg |
| Calcium | 30 mg |
| Iron | 1.2 mg |
| Vitamin A | 15 µg |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.05 mg |
| Magnesium | 15 mg |
Per 1 piece (approx. 120 g) · estimated, varies by recipe
💡 What's interesting
The dough for authentic Apfelstrudel is famously stretched by hand until it's thin enough to read a newspaper through, a skill that takes practice to master. Culturally, it represents the intersection of Ottoman and Central European culinary traditions, with the thin pastry technique likely influenced by baklava.
